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Strawberries and Cream Pancakes
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.”
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
1In 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.
2In 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).
3For 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.
4To 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.