Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  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.
  • 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.

Nutrition information

  • Serving size: 2 pancakes with 1 tablespoon cream cheese and ¼ cup strawberries
  • Per serving: 158 calories; 5 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 6 g protein; 28 mcg folate; 8 mg cholesterol; 7 g sugars; 244 IU vitamin A; 25 mg vitamin C; 171 mg calcium; 1 mg iron; 242 mg sodium; 141 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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