Strawberries and Cream Pancakes
22g CARB
Serves 12
Total 25 min.
- 1 large orange
- 3 cups coarsely chopped fresh strawberries
- 1 cup whole wheat pastry flour
- ½ cup all-purpose flour
- ¼ cup oat flour or oat bran
- 2 Tbsp. chia seeds or flaxseeds
- 1 Tbsp. sugar*
- 1 Tbsp. baking powder
- ¼ tsp. salt
- 1½ cups fat-free milk
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 2 Tbsp. canola oil
- ¾ cup whipped Greek cream cheese, softened
1. Remove 1 Tbsp. zest and squeeze 6 Tbsp. juice from orange. In a bowl combine strawberries, orange zest, and ¼ cup of the orange juice. Cover and let stand 20 to 30 minutes to blend flavors, stirring occasionally.
2. In a large bowl stir together the next seven ingredients (through salt). In another bowl use a fork to combine milk, egg, and oil. Add egg mixture to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. For each pancake, pour 2 Tbsp. batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium 1 to 2 minutes per 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 bowl combine cream cheese and 1 to 2 Tbsp. of the remaining orange juice; spread evenly over pancakes. Top with strawberries.
PER SERVING (2 pancakes + 1 Tbsp. cream cheese mixture + ¼ cup strawberries each) cal 158, fat 5 g (1 g sat. fat), chol 8 mg, sodium 242 mg, carb 22 g (3 g fiber, 7 g sugars), pro 6 g
*Sugar Sub We do not recommend a sugar sub for this recipe.
