Whole Wheat Griddle Cakes With Fresh Strawberry Topping Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
Main IngredientInterest Group

Ingredients

 Whole wheat flour1 1⁄4 Cup (20 tbs)
 All purpose flour1 1⁄4 Cup (20 tbs)
 Sugar2 Tablespoon
 Baking powder1 Tablespoon
 Skim milk1 3⁄4 Cup (28 tbs)
 Egg beaters1 Cup (16 tbs)
 Fleischmann's margarine3 Tablespoon, melted, divided
 Strawberry topping1⁄4 Cup (4 tbs) (Use Fresh Made)

Nutrition Facts

Serving size

Calories 323 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 1.4 mg

Sodium 315.2 mg13.1%

Total Carbohydrates 54 g18%

Dietary Fiber 4.1 g16.3%

Sugars 10.6 g

Protein 13 g25.8%

Vitamin A 10.5% Vitamin C 2.8%

Calcium 29.5% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

In large bowl, combine flours, sugar and baking powder.
Stir in milk, Egg Beaters and 2 tablespoons margarine just until blended. (Batter will be slightly lumpy.)
Brush large nonstick griddle or skillet with some of remaining margarine; heat over medium-high heat.
Using 1/4 cup batter for each pancake, pour batter onto griddle.
Cook until bubbly; turn and cook until lightly browned.
Repeat with remaining batter using remaining margarine as needed to make 16 pancakes.
Serve hot with Fresh Strawberry Topping.
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