Strawberry Shortcake Pancakes
Ready in 45 minutes, for 2 servings
Vegetarian
INGREDIENTS:
- almond extract
- greek yogurt
- egg whites
EQUIPMENT:
- bowl
1) Mix Greek Yogurt, Egg Whites & Almond Extract into a small bowl
INGREDIENTS:
- baking soda
- all purpose flour
- sugar
- salt
EQUIPMENT:
- bowl
2) In a separate bowl combine Flour, Baking Soda, Sugar, & Salt
EQUIPMENT:
- whisk
3) Combine and whisk till evenly mixed
INGREDIENTS:
- dried strawberries
4) Fold in Dried Strawberries
INGREDIENTS:
- strawberries
- sauce
- sugar
EQUIPMENT:
- sauce pan
- pot
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.
INGREDIENTS:
- cooking spray
EQUIPMENT:
- frying pan
- spatula
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
INGREDIENTS:
- strawberry sauce
- maple syrup
- cream
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.