Ingredients
Sugar Free maple syrup
1 c. whole wheat pastry flour
12 Tbs rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
4 egg whites
4 tsp honey
4 Tbs bittersweet chocolate chips
1 c. skim milk
1 c. fresh strawberries, sliced
Optional topping:
4 Tbs lowfat sour cream
1 tsp grated orange or lemon zest
4 tsp sugar
Preparation
Topping: Mix sour cream, zest & sugar in a bowl until smooth. Refrigerate.
Pancakes: Grind oats in food processor. Combine flour, oats, baking powder, baking soda, cinnamon & salt in a bowl. Make a well in center of flour mixture. Place egg whites, honey, chips & milk in the well. Stir liquid with a wooden spoon until just combined.
Por 1/4 c. batter per pancake onto hot griddle & cook until bubbles on surface & bottom is golden ~1 minute. Flip & cook ~ 1 minute more. Top with sour cream mixture & strawberries.
