As an alternative, try using fresh blueberries in place of the strawberries.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Yield: 8 servings
Ingredients:
2⁄3 cup all-purpose flour
½ cup quick-cooking rolled oats
1⁄3 cup oat bran hot cereal (uncooked)
1 tablespoon Splenda® Sugar Blend
2 teaspoons baking powder
1 teaspoon grated lemon peel
¼ teaspoon salt
1 cup fat-free milk
¼ cup refrigerated egg substitute
1 tablespoon canola oil Nonstick cooking spray
½ cup sugar-free raspberry preserves
2 teaspoons lemon juice
1 cup sliced fresh strawberries
Preparation:
- In medium bowl combine flour, oats, oat bran, sugar blend, baking powder, lemon peel and salt. In small bowl beat together milk, egg substitute and oil. Add milk mixture to dry ingredients, stirring until just combined. Let stand for 5 minutes. Stir.
- Lightly coat unheated large nonstick skillet or griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour ¼ cup of the batter onto hot skillet. Cook about 2 minutes or until tops are covered with bubbles and edges look cooked. Turn. Cook for 1 to 2 minutes more or until done.
- In small microwave-safe bowl combine preserves and lemon juice. Microwave on HIGH for 1 minute or until boiling. Stir in strawberries. Serve over warm pancakes.
Per Serving (1 pancake w/ berries):
calories: 127; 22 calories from fat
total fat: 2 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 242 mg
total carbohydrates: 25 g
fiber: 4 g
sugars: 5 g
protein: 5 g
vitamins: vitamin A (2% DV), vitamin C (20% DV)
minerals: calcium (6% DV), iron (6% DV)
exchanges: 0.5 fruit, 1 starch
