Centegra Healthy Living Institute
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Strawberry Pancakes


2 cups whole wheat flour
1/4 cup ground flaxseed meal
1/2 Tbsp baking powder
1/2 tsp cinnamon
1 medium bananas
2 egg whites
2 cups skim milk
1 Tbsp canola oil
1 1/2 cup strawberries, sliced

In a medium bowl, mix together the dry ingredients. In a separate bowl, mash banana until smooth. Add remaining wet ingredients. Combine dry and wet ingredients, stirring just until mixed. Gently fold in strawberries. Spray a medium skillet with nonstick cooking spray. Using a 1/4 cup measuring cup, scoop batter into skillet. Cook each side on medium-high heat for 1-2 minutes or until fluffy and golden brown.

Yield: 15 pancakes
Nutrition per pancake: 95 calories, 2 grams fat, 17 grams carbohydrate, 3 grams fiber, 4 grams protein, 46 mg sodium, 20% selenium, 34% manganese, 15% vitamin C

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