Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

45 minutes

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Details
  • Serving Size:   2
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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)
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.

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