Moist Yogurt Pancakes with Strawberry Topping

Moist Yogurt Pancakes (2)

Special snow days off from school call for special breakfasts, and these decadent pancakes fit the bill! Note: you can grind your own oat flour from regular rolled oats, which is a cinch to do if you don’t want to purchase an entire bag of oat flour at the store.


For the Strawberry Topping:

  • 1 cup chopped strawberries
  • 1/4 cup water

For the Pancakes:

  • 1 and 1/2 cups flour
  • 1/2 cup oat flour
  • 2 teaspoons + 1/2 teaspoon baking powder, divided
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup apple juice
  • 2 cups plain non-dairy yogurt
  • 2 tablespoons melted Earth Balance butter
  • 1 teaspoon vanilla extract
  • Cooking spray
  1. To prepare the strawberry topping, combine the strawberries and water in a small saucepan. Cook over medium heat for about 10 minutes, until you can easily break the strawberries up with the back of a spoon. Set aside.
  2. Meanwhile, prepare the pancakes: combine the flour, oat flour, 2 teaspoons baking powder, baking soda, and salt in a bowl.
  3. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the apple juice, yogurt, vanilla, and melted butter.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined.
  5. Heat a griddle coated with cooking spray over medium-high heat. Drop the batter on the surface and cook until bubbles appear, then flip and cook an additional 2 minutes or so on the other side.
  6. Top with the strawberry mixture to serve!


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