Valentine’s Day is a great holiday! It’s all about love, after all so what better way to start the day than with these yummy Valentine’s Day pancakes!!
As a mom, I think it’s sweet to hype up this holiday for my boys. I’d like them to participate in all the love and these pancakes are a fun way to make that happen! Then we’ll add my Valentine’s Day Smoothie and have a perfect breakfast!
Ingredients:
- 3/4 cup frozen strawberries, thawed and roughly chopped with their juice
- 1/2 cup non-fat plain yogurt
- 1/2 cup low-fat milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup plus 2 tablespoons cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted, melted butter
- Strawberry Syrup
Preparation:
Serves 4 to 6
Total Prep Time: 10 minutes
Total Cooking Time:
In a large mixing bowl, combine the strawberries with the yogurt, milk, salt and vanilla. Beat in the egg and mix until fully blended. Gradually add the flour, baking powder, and baking soda. Mix only until the flour is nicely incorporated. Then fold in 1 tablespoon of the melted butter.
Heat a large saute pan with a bit of the remaining melted butter. Turn the heat to low and use a 1/8 cup measure to pour 4 ladles-full (or however many fit) into the pan, making sure there’s ample space between them. Cook the pancakes for approximately 2 minutes per side, or until they start to brown and bubble along the edges. Use a bit more butter each time you add batter to the pan. Serve with Strawberry Syrup!
Some additional notes:
I like using frozen strawberries for this recipe, because once thawed, there’s a lot of juice, which adds to the pinkish color.
I usually call for low-fat milk in my recipes, but you can also use non-fat or whole milk, too. And I typically have non-fat plain yogurt on hand, but here again, low-fat or whole is fine, too.
For a gluten-free version, add the strawberries to my recipe for Quinoa Pancakes.
