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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


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

2 pancakes with 1 tablespoon cream cheese and 1/4 cup strawberries
158 calories; protein 6.1g; carbohydrates 22.2g; dietary fiber 3.2g; sugars 6.6g; fat 5.2g; saturated fat 1.3g; cholesterol 8.1mg; vitamin a iu 244.1IU; vitamin c 25.1mg; folate 28.2mcg; calcium 170.6mg; iron 0.9mg; magnesium 17.8mg; potassium 141.5mg; sodium 241.5mg.

1 1/2 starch, 1 fat