by Juliana
2ND OCTOBER
These strawberry pancakes are a healthier alternative to the conventional breakfast pancake.
With ingredients like chia seeds, oat flour, and fresh strawberries, they provide nutritional value without sacrificing flavor.
3 cups coarsely diced fresh strawberries. 1 tablespoon of finely crushed orange peel. 1/4 cup orange juice. 1 cup whole wheat pastry flour. 1/2 cup all-purpose flour. ¼ cup oat flour or bran. 2 tablespoons of chia or flax seeds. 1 tablespoon of sugar (see tip) 1 tablespoon of baking powder.
¼ teaspoon salt 1 ½ cup fat-free milk. ¼ cup refrigerated or frozen egg product, thawed, or 1 lightly beaten egg 2 tablespoons of canola oil. Soften ¾ cup of whipped Greek cream cheese (see tip). 1–2 tablespoons orange juice
In a medium bowl, combine the strawberries, orange peel, and 1/4 cup orange juice.
Cover and set aside for 20 to 30 minutes to mix flavors, stirring regularly.
In a large bowl, combine the flours, seeds, sugar, baking powder, and salt. In another bowl, blend the milk, egg, and oil with a fork.
Immediately add the egg mixture to the flour mixture. Stir only until moistened (the batter should be somewhat lumpy).
Pour 2 tablespoons batter onto a hot griddle or heavy skillet that has been lightly oiled. Spread the batter evenly if required.
Cook for 1 to 2 minutes per side, or until pancakes are golden brown; flip when surfaces are bubbling and edges are somewhat dry.
Keep the pancakes warm in a 200-degree-F oven while you make the remainder. To serve, combine cream cheese and orange juice in a small mixing dish and spread equally over pancakes. Top with strawberries.