• 10 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine strawberries, orange peel, and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.

  • In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  • For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200°F oven while making the rest.

  • To serve, in a small bowl combine cream cheese and 1 to 2 tablespoons orange juice; spread evenly over pancakes. Top with strawberries.

*Test Kitchen Tip:

We do not recommend using a sugar substitute for this recipe.

**Test Kitchen Tip:

If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened light tub-style cream cheese with 1/4 cup plain fat-free Greek yogurt until smooth.

Nutrition Facts

158 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 8 mg cholesterol; 242 mg sodium. 141 mg potassium; 22 g carbohydrates; 3 g fiber; 7 g sugar; 6 g protein; 0 g trans fatty acid; 244 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 171 mg calcium; 1 mg iron;


10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0