1 cup whole-grain wheat flour
1/3 tbsp Granulated sugar substitute
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 large egg (I use the liquid eggs but a regular egg is fine)
1/4 cup nonfat plain yogurt
1/2 cup reduced-fat buttermilk
1/2 c. pureed strawberries (I just do this with a fork so there are still some chunks, but a food processor works too)
Around 50 calories per medium sized pancake.
1. Combine first 5 ingredients.
2. Beat egg with yogurt, and then add buttermilk. Add to dry ingredients. Mix just until dry ingredients are moistened.
3. Fold in strawberries.
4. Spray skillet with non stick spray and cook like any other pancake.
4 cups sliced strawberries, fresh or frozen (thaw if using frozen strawberries)
1/3 cup granulated sugar substitute
1/2 tbsp. lemon juice or orange juice
2 tbsp. cornstarch
Another 2 tbsp. orange juice
Place the strawberries in a saucepan. Add remaining ingredients (except 2 T juice) and stir until cornstarch dissolves. Place over medium heat and bring to a boil. Turn down and simmer for 1 minute, stirring constantly. Remove from heat and stir in 2 T. juice. Serve warm, but store in refrigerator.
Serving size: 2 tablespoons.
Total Fat: 0 grams
Saturated fat: 0
Carbohydrate: 3 grams
For the whipped topping I use sugar free cool whip but any sugar free topping would work or none at all as the strawberry topping is already sweet.