Recipes and Cooking Strawberries and Cream Pancakes 4.7 (10) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 1 mins Total Time: 21 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup coarsely chopped fresh strawberries 1 tablespoon finely shredded orange peel ¼ cup orange juice 1 cup whole wheat pastry flour ½ cup all-purpose flour ¼ cup oat flour or oat bran 2 tablespoon chia seeds or flax seeds 1 tablespoon sugar* 1 tablespoon baking powder ¼ teaspoon salt 1 ½ cup fat-free milk ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 2 tablespoon canola oil ¾ cup whipped Greek cream cheese**, softened 1 - 2 tablespoon orange juice Directions 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. Rate it Print Nutrition Facts (per serving) 158 Calories 5g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 158 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 8mg 3% Sodium 242mg 11% Total Carbohydrate 22g 8% Total Sugars 7g Protein 6g Vitamin C 25.1mg 126% Calcium 171mg 13% Iron 0.9mg 5% Potassium 141mg 3% Folate, total 23.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.