Vegetarian

Strawberry shortcake pancakes

Name: Strawberry shortcake pancakes
Total time: 45 min
Yield: 2 servings
Ingredients: 150 ml greek yogurt; 121.5 ml egg whites; 60 g whole wheat flour; 0.5 tsps baking soda; 1 tsp almond extract; 0.5 tsps sugar; 1 Dash salt; 78.86 g dried freeze strawberries; 144 g strawberries; 2 Tbsps cream

A delicious and satisfying breakfast option, Strawberry Shortcake Pancakes are perfect for a special occasion like Mother's Day. This recipe covers 23% of your daily requirements of vitamins and minerals and is ideal for those following a lacto ovo vegetarian diet. With a scrumptious mixture of baking soda, strawberries, almond extract, and more, these pancakes earn a Spoonacular score of 76%.

Ingredients

greek yogurt

150 ml

egg whites

121.5 ml

whole wheat flour

60 g

baking soda

0.5 tsps

almond extract

1 tsp

sugar

0.5 tsps

salt

1 Dash

dried freeze strawberries

78.86 g

strawberries

144 g

cream

2 Tbsps

Method

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.

Nutrition:

424 kcal

Carbs

69 g

Fat

6 g

Protein

19 g

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