Strawberry-Pancakes is a delicious recipe for a large crowd for holidays and/or events and celebrations. It is made with: Fresh strawberries, whole wheat pastry flour and oat flour with egg substitute and topped with cream cheese and strawberries. This is a delicious recipe all of your guests will enjoy for either breakfast or brunch. This is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, low sugars, heart-healthy, diabetic-friendly and Weight Watchers (4 PointsPlus), (5 SmartPoints) recipe. Makes (12) servings. Strawberry-Pancakes will be loved by all of your family, friends and guests.
Prep Time: About 20 Minutes.
Cooking Time: About 30 Minutes.
3 cups coarsely chopped fresh strawberries
1 Tbsp finely shredded orange peel
1/4 cup orange juice
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/4 cup oat flour or oat bran
2 Tbsp chia seeds or flax seeds
1 Tbsp granulated sugar
1 Tbsp baking powder
1/4 teaspoon salt
1-1/2 cups skim milk
1/4 cup refrigerated or frozen egg substitute, thawed
2 Tbsp canola oil
3/4 cup whipped Greek cream cheese, softened (see Note*)
1 to 2 Tbsp orange juice
NOTE* (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. In a medium-size bowl combine the strawberries, orange peel and the 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
2. In a large bowl stir together the flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg substitute 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.
Yield: 12 Servings.
Serving Size: (2 Pancakes + 1 Tablespoon cream cheese + 1/4 cup strawberries) per serving.
Weight Watchers (5 SmartPoints), (4 PointsPlus)
Carb Choices: 1-1/2
1 Fat + 1-1/2 Starch
Calories: 158, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 242mg, Sugars: 7g, Carbohydrates: 22g, Fiber: 3g, Protein: 6g
Original recipe and image from: Meredith Corporation. http://www.diabeticlivingonline.com/recipe/strawberries-and-cream-pancakes/
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