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.
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.
1 1/2 starch, 1 fat