¾ cup whole-wheat flour
¾ cup enriched all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon granulated sugar
2 large eggs
1 cup low-fat or fat-free milk
2 Tablespoons canola oil
Strawberry Sauce:
1 - 16 ounce package frozen, sliced, strawberries (thawed)
Tip: Refrigerate overnight to thaw the frozen strawberries
Pancakes with Strawberry Sauce
Ingredients:
Directions:
- Combine flour, baking powder, salt, and sugar in large bowl.
- Combine eggs, low-fat or fat-free milk, and vegetable oil until mixed thoroughly in a bowl.
- Add egg mixture to flour mixture. Mix only until ingredients are combined, about 1 minute; batter will be slightly lumpy.
- Heat skillet or griddle coated with nonstick cooking spray over low-medium heat until a few drops of water sprinkled on surface bounce and splatter.
- Pour 1/3 cup of batter for each pancake.
- Cook until surface of the pancake is covered with bubbles, the edges begin to dry, and bottom side is lightly brown, approximately 2 minutes. Turn and cook until lightly brown on other side, approximately 1-minute.
- Spoon strawberry sauce over warm pancakes and serve.
Recipe Category
30 minutes or less, Kid-friendly recipes, Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Pancakes with Strawberry Sauce
Ingredients:
¾ cup whole-wheat flour
¾ cup enriched all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon granulated sugar
2 large eggs
1 cup low-fat or fat-free milk
2 Tablespoons canola oil
Strawberry Sauce:
1 - 16 ounce package frozen, sliced, strawberries (thawed)
Tip: Refrigerate overnight to thaw the frozen strawberries
Directions:
- Combine flour, baking powder, salt, and sugar in large bowl.
- Combine eggs, low-fat or fat-free milk, and vegetable oil until mixed thoroughly in a bowl.
- Add egg mixture to flour mixture. Mix only until ingredients are combined, about 1 minute; batter will be slightly lumpy.
- Heat skillet or griddle coated with nonstick cooking spray over low-medium heat until a few drops of water sprinkled on surface bounce and splatter.
- Pour 1/3 cup of batter for each pancake.
- Cook until surface of the pancake is covered with bubbles, the edges begin to dry, and bottom side is lightly brown, approximately 2 minutes. Turn and cook until lightly brown on other side, approximately 1-minute.
- Spoon strawberry sauce over warm pancakes and serve.
Nutrition Facts
8 serving per container
Serving size 1 pancake
| Amount Per Serving | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 310mg | 13% | |
| Total Carbohydrate 36g | 13% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 17g | ||
| Includes 2g Added Sugars | 4% | |
| Protein 5g | ||
| Vitamin D 1mcg | 6% | |
| Calcium 81mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 170mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.