Strawberries and Cream Pancakes
Prep: 20 minutes Cook: 1 minute to 2 minutes per side
3 cups coarsely chopped fresh strawberries
1 tablespoon finely shredded orange peel
1/4 cup orange juice
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/4 cup oat flour or oat bran
2 tablespoons chia seeds or flax seeds
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons canola oil
3/4 cup whipped Greek cream cheese*, softened
1 to 2 tablespoons orange juice
1. In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
2. In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200°F oven while making the rest.
4. To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.
*Tip: If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened reduced-fat tub-style cream cheese with 1/4 cup nonfat Greek plain yogurt until smooth.
Number of Servings: 12
Serving Size: 2.0 pancake with 1 tablespoon cream cheese and 1/4 cup strawberries
Nutrition Facts (per serving) : 158 cal., 5 g total fat (1 g sat. fat), 8 mg chol., 242 mg sodium, 22 g carb., 3 g fiber, 7 g sugar, 6 g pro.
Daily Values: 5% vit. A, 43% vit. C, 17% calcium, 5% iron
Exchanges: 1.5 Starch, 1 Fat
Carb Choice: 1.5
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