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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