Surprisingly light and fluffy, but very moist. Delicious with maple syrup or just a dollop of vanilla yogurt.
| 1 | c | unbleached all-purpose flour |
| 1 1⁄2 | c | whole wheat flour |
| 1⁄4 | c | oat bran |
| 1⁄4 | c | sugar |
| 1⁄2 | tsp | salt |
| 2 | tsp | baking powder |
| 2 | tsp | baking soda |
| 3 | eggs | |
| 1⁄4 | c | butter (melted) |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | c | Stonyfield Organic Milk |
| 2 | c | chopped strawberries (fresh or frozen) |
In a large bowl, whisk together the flours, oat bran, sugar, salt, baking powder and baking soda.
In a separate bowl, beat the eggs.
Add the melted butter, yogurt and milk.
Stir to combine.
Pour the egg mixture into the flour mixture and stir until just blended. The batter will be thick.
Fold in strawberries. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes.