These strawberry pancakes are a healthy alternative to traditional breakfast pancakes. With ingredients like chia seeds, oat flour and fresh strawberries, they offer nutritious benefits without sacrificing taste.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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 degrees F oven while making the rest.

  • To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.


Tips: We do not recommend using a sugar substitute for this recipe.

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.

Nutrition Facts

157.9 calories; protein 6.1g 12% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 6.6g; fat 5.2g 8% DV; saturated fat 1.3g 7% DV; cholesterol 8.1mg 3% DV; vitamin a iu 244.1IU 5% DV; vitamin c 25.1mg 42% DV; folate 28.2mcg 7% DV; calcium 170.6mg 17% DV; iron 0.9mg 5% DV; magnesium 17.8mg 6% DV; potassium 141.5mg 4% DV; sodium 241.5mg 10% DV.