We picked the most perfectly sweet little local strawberries last week. See?
It was lunch time when we arrived home with all of our berries, and the kids were excited to dig in...so we made these pancakes. I opted to use Greek yogurt instead of oil or butter, and they turned out great...plus less fat and more protein!
1 egg
1 C milk
2 Tblsp plain Greek yogurt
1 Tblsp brown sugar
1 tsp vanilla
1 1/2 C flour
3 tsp baking powder
1/2 tsp salt
3/4 C fresh strawberries, lightly mashed
Beat egg, milk, and yogurt until combined. Stir in brown sugar and vanilla. Combine flour, baking powder, and salt. Add dry ingredients to wet and stir well. Fold in mashed strawberries. Heat a pan over medium heat, and drop batter into pan to form small circles. Cook until bubbles form and pop before flipping to cook the other side.
If you want to go a little crazy, put some whipped cream on there and top with some more berries. Obviously, we opted to go crazy.
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I am totally loving strawberry season. These pancakes are just picture perfect!
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