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.
Nutrition per serving may change if servings are adjusted.
3 cups coarsely chopped fresh strawberries
1 tablespoon finely shredded orange peel
¼ cup orange juice
1 cup whole-wheat pastry flour
½ cup all-purpose flour
¼ cup oat flour or oat bran
2 tablespoons chia seeds or flax seeds
1 tablespoon sugar (see Tip)
1 tablespoon baking powder
¼ teaspoon salt
1½ cups fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons canola oil
¾ cup whipped Greek cream cheese (see Tip), softened
1 to 2 tablespoons orange juice
In a medium bowl combine strawberries, orange peel and ¼ 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°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 ½ cup softened reduced-fat tub-style cream cheese with ¼ cup nonfat Greek plain yogurt until smooth.