Sunday Morning Strawberry Pancakes
Introduction
Fluffy, golden pancakes studded with juicy strawberries are the perfect addition to a spring breakfast or brunch. We like them with a side of crispy bacon.
Ingredients
1/2 cup egg substitute
2 cups lowfat buttermilk
1/2 cup water
2 Tbsp canola oil
2 Tbsp brown sugar
1 tsp salt
1 cup whole-wheat flour
1 cup white all-purpose flour
1 cup wheat bran
1 tsp baking soda
2 tsp baking powder
cooking spray to coat griddle
18 large strawberries
12 Tbsp light whipped topping
2 cups lowfat buttermilk
1/2 cup water
2 Tbsp canola oil
2 Tbsp brown sugar
1 tsp salt
1 cup whole-wheat flour
1 cup white all-purpose flour
1 cup wheat bran
1 tsp baking soda
2 tsp baking powder
cooking spray to coat griddle
18 large strawberries
12 Tbsp light whipped topping
Directions
In a large mixing bowl, whisk together egg substitute, buttermilk, water, oil, and brown sugar. Pour both flours and wheat bran on top of mixture (do not stir in yet) and on top of that the salt, baking soda, and baking powder. Gently whisk until mixed thoroughly.
Cook on a griddle lightly coated with cooking spray. Recipe makes 18 pancakes, 3 pancakes to a serving. Top each serving with three strawberries and 2 tablespoons of whipped topping. May be served with maple syrup if desired. (Syrup not included in nutritional counts.)
Cook on a griddle lightly coated with cooking spray. Recipe makes 18 pancakes, 3 pancakes to a serving. Top each serving with three strawberries and 2 tablespoons of whipped topping. May be served with maple syrup if desired. (Syrup not included in nutritional counts.)
Number of Servings: 6
