Strawberry Shortcake Pancakes

Name: Strawberry Shortcake Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: ¾ cup Greek Yogurt (3/4 cup 0% Greek Yogurt); ½ cup Egg White (1/2 cup Egg Whites); ½ cup Wheat Flour (1/2 cup Whole-Wheat Flour); ½ tsp Bicarbonate of Soda (1/2 tsp Baking Soda); 1 tsp Almond Extract (1 tsp Almond Extract); 1 ½ tsp Granulated Sugar (1/2 tsp Sugar + 1 tsp. sugar); 1 dash Fine salt (Dash of Salt); ⅓ cup Freeze Dried Strawberries (1/3 cup Freeze Dried Strawberries); 1 cup Cranberries (1 cup Strawberries – frozen or fresh (I used frozen)); 2 tbsp Heavy Cream (2 Tbsp. Fat Free Whip Cream (optional)) — optional

35 minGreek

Servings2

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Vegetarian
Pescatarian

Steps

1Mix Greek Yogurt, Egg Whites & Almond Extract into a small bowl
2In a separate bowl combine Flour, Baking Soda, Sugar, & Salt
3Combine and whisk till evenly mixed
4Fold in Dried Strawberries
5In 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.
6Spray 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.
7About 1-2 minutes on each side
8Top with strawberry Sauce and Maple Syrup, and add a dollop of fat free whip cream.
9Makes 2 servings, 8 pancakes total, 4 pancakes each.