Strawberry Pancakes

Even if you don’t pick the summer strawberries yourself, you’ll enjoy this fresh, light version of a classic breakfast favorite. Use fresh strawberries only, please!

Nutritional Breakdown
Protein: 11.9%; Carbohydrate: 68.9%; Fat: 19.2% Totals Per Serving
Calories: 190; Protein: 5.6 g; Carbohydrate: 32.6 g; Fat: 4 g; Sodium: 294 mg; Cholesterol: 0 mg

1 and 1/4 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 cup fresh strawberries, mashed with a fork
1 tablespoon Canola oil
2 egg whites
1 tablespoon reduced-fat milk

Combine the flour, baking powder, baking soda and sugar in a medium bowl. Mix well. Add the strawberries, Canola oil, egg whites and milk. Blend. Coat a frying pan with butter-flavored olive oil cooking spray. Heat to medium high. Pour the batter into the frying pan (use a 1/4 cup as a scoop). Turn the pancakes when they’re bubbly and the bubbles are bursting on the top. Cook until the undersides are golden brown. Recoat pan with cooking spray as needed.
Serve with maple syrup or fresh fruit. Garnish with whole or sliced strawberries if desired.
Makes eight pancakes; serving size: two pancakes.