Gallery

Recipe Summary

total:
25 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine pastry flour, cornmeal, rolled oats, brown sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

    Advertisement
  • In a small bowl whisk together egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

  • Lightly coat an unheated griddle or large skillet with cooking spray. Heat griddle over medium heat. For each pancake, pour a scant 1/4 cup of the batter onto the hot griddle; spread to a 3- to 3-1/2-inch circle. Cook over medium heat for 2 to 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and slightly dry edges.

  • Meanwhile, for sauce, in a blender or food processor combine 2 cups of the strawberries, the rhubarb, granulated sugar, and vanilla. Cover and blend or process until smooth. Transfer to a small saucepan; heat until warm. Quarter the remaining 1 cup strawberries. Serve pancakes with sauce and quartered strawberries.

Tips

ICON: Energy Boosting, Vegetarian

Nutrition Facts

212 calories; fat 6g; cholesterol 32mg; saturated fat 1g; carbohydrates 34g; mono fat 3g; poly fat 2g; insoluble fiber 4g; sugars 13g; protein 6g; vitamin a 145.8IU; vitamin c 43.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.3mcg; sodium 191mg; potassium 344mg; calcium 131.3mg; iron 1.4mg.
Advertisement