Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 424 calories, 19g of protein, and 7g of fat. This recipe serves 2 and costs $9.09 per serving. It works well as a breakfast. Head to the store and pick up baking soda, almond extract, whole-wheat flour, and a few other things to make it today. It is brought to you by Foodista. 21 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. Overall, this recipe earns a solid spoonacular score of 74%. Similar recipes include Strawberry Shortcake Pancakes, Strawberry Shortcake Pancakes, and Strawberry Shortcake Pancakes (+ GIVEAWAY!).
Servings: 2
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
1/2 tsp Sugar
Dash of Salt
1/3 cup Freeze Dried Strawberries
1 cup Strawberries – frozen or fresh (I used frozen)
1 tsp. sugar
2 Tbsp. Fat Free Whip Cream (optional)
Equipment:
bowl
whisk
sauce pan
pot
frying pan
spatula
Cooking instruction summary:
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.
Step by step:
1. Mix Greek Yogurt, Egg Whites & Almond Extract into a small bowl
2. In a separate bowl combine Flour, Baking Soda, Sugar, & Salt
3. Combine and whisk till evenly mixed
4. Fold in Dried Strawberries
5. 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.
6. 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.
7. About 1-2 minutes on each side
8. Top with strawberry Sauce and Maple Syrup, and add a dollop of fat free whip cream.
9. Makes 2 servings, 8 pancakes total, 4 pancakes each.
Nutrition Information:
covered percent of daily need
