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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscoarsely chopped fresh strawberries1tablespoonfinely shredded orange peel¼cuporange juice1cupwhole-wheat pastry flour½cupall-purpose flour¼cupoat flour or oat bran2tablespoonschia seeds or flax seeds1tablespoonsugar (see Tip)1tablespoonbaking powder¼teaspoonsalt1 ½cupsfat-free milk¼cuprefrigerated or frozen egg product, thawed, or 1 egg, lightly beaten2tablespoonscanola oil¾cupwhipped Greek cream cheese (see Tip), softened1 to 2 tablespoons orange juice
Cook Mode(Keep screen awake)
Ingredients
3cupscoarsely chopped fresh strawberries
1tablespoonfinely shredded orange peel
¼cuporange juice
1cupwhole-wheat pastry flour
½cupall-purpose flour
¼cupoat flour or oat bran
2tablespoonschia seeds or flax seeds
1tablespoonsugar (see Tip)
1tablespoonbaking powder
¼teaspoonsalt
1 ½cupsfat-free milk
¼cuprefrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2tablespoonscanola oil
¾cupwhipped Greek cream cheese (see Tip), softened
1 to 2 tablespoons orange juice
DirectionsIn a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.In a large bowl stir together flours, seeds, sugar, baking powder and salt. In another bowl use a fork to combine milk, egg and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest.To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.TipsTips: We do not recommend using a sugar substitute for this recipe.If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened reduced-fat tub-style cream cheese with 1/4 cup nonfat Greek plain yogurt until smooth.Originally appeared: Diabetic Living Magazine
Directions
In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.In a large bowl stir together flours, seeds, sugar, baking powder and salt. In another bowl use a fork to combine milk, egg and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest.To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.TipsTips: We do not recommend using a sugar substitute for this recipe.If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened reduced-fat tub-style cream cheese with 1/4 cup nonfat Greek plain yogurt until smooth.
In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
In a large bowl stir together flours, seeds, sugar, baking powder and salt. In another bowl use a fork to combine milk, egg and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest.
To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.
Tips
Tips: We do not recommend using a sugar substitute for this recipe.
If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened reduced-fat tub-style cream cheese with 1/4 cup nonfat Greek plain yogurt until smooth.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)158Calories5gFat22gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
