Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes takes around 45 minutes from beginning to end.
- Servings: 2
- Total cooking time:
Ingredients:
- 3/4 cup 0% Greek Yogurt
- 1/2 cup Egg Whites
- 1/2 cup Whole-Wheat Flour
- 1/2 tsp Baking Soda
- 1 tsp Almond Extract
- 1 tsp. sugar
- Dash of Salt
- 1/3 cup Freeze Dried Strawberries
- 1 cup Strawberries – frozen or fresh (I used frozen)
- 2 Tbsp. Fat Free Whip Cream (optional)
Instructions:
- Mix Greek Yogurt, Egg Whites & Almond Extract into a small bowl
- In a separate bowl combine Flour, Baking Soda, Sugar, & Salt
- Combine and whisk till evenly mixed
- Fold in Dried Strawberries
- In a sauce pan or small pot add frozen or fresh strawberries and 1tsp. sugar and cook until thawed and juicy about 5-7 minutes, stirring occasionally.
- Spray Skillet with cooking spray and place 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.
- About 1-2 minutes on each side
- Top with strawberry Sauce and Maple Syrup, and add a dollop of fat free whip cream.
- Makes 2 servings, 8 pancakes total, 4 pancakes each.
