Whole Wheat Pancakes with Strawberry Sauce
3/4 cup(s) flour, all-purpose
3/4 cup(s) flour, whole-wheat
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large egg(s)
3/4 cup(s) milk, fat-free
1 cup(s) buttermilk, low-fat
1 tablespoon honey
1/4 teaspoon vanilla extract
1 1/3 cup(s) strawberry sauce (recipe below)
16 ounce(s) strawberries, fresh (2 pints) or hulled, or 4 cups frozen strawberries, unsweetened, thawed
1 teaspoon lemon juice, fresh
2 tablespoon maple syrup, pure
sugar, powdered, (optional)
For the Pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, nonfat milk, buttermilk, honey, and vanilla.
Preheat a large nonstick griddle or skillet over a medium-low flame.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet.
Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.
For the Strawberry Sauce:
Place the strawberries in a food processor and process them into a chunky puree. Transfer them to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce.
Serving size: 3 pancakes and 1/3 cup sauce.
Number of servings: 4
Amount Per Serving
Total Fat: 3.5 g
Sat Fat: 1 g
Cholesterol: 110 mg
Sodium: 420 mg
Total Carbohydrate: 59 g
Fiber: 5 g
Protein: 13 g
Recipe Courtesy of - Healthy Living with Ellie Krieger