WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE

Whole-Wheat Pancakes with Strawberry Sauce image

Provided by donna morales @Donnald07

Number Of Ingredients 15

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3/4 cup(s) all purpose flour
3/4 cup(s) whole wheat flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 large eggs
1 cup(s) low fat buttermilk
3/4 cup(s) nonfat milk
1 tablespoon(s) honey
1/4 teaspoon(s) vanilla extract
- cooking spray
STRAWBERRY SAUCE
2 pint(s) fresh strawberries, hulled, or 4 cups frozen
1 teaspoon(s) lemon juice
2 tablespoon(s) pure maple syrup

Steps:

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Keep the pancakes warm in a 200 degree oven as you finish cooking the remaining ones.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioner's sugar, if using, and serve.
SAUCE: Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup. This sauce is aslo a great way to flavor your oatmeal and can be drizzles over light ice cream or angel food cake.
DID YOU KNOW: Although strawberries taste sweet, they have one of the lowest sugar contents of any fruit and pare packed with vitamin C and fiber. Just 1 cup of strawberries has more vitamin C than a medium size orange. hmmmmmm