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Title: Mini Pancakes with Strawberry Sauce
Categories: Breakfast Diabetic Pancake Sauce Fruit
Yield: 6 Servings
| 1 | c | Skim milk |
| 1 | Egg white | |
| 1 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 1 | pn | Cinnamon |
| 1 | ts | Canola oil |
| 1/2 | c | Low-fat yogurt |
| STRAWBERRY SAUCE | ||
| 1 | pk | Frozen strawberries - (unsweetened) |
| 1/2 | c | Water |
| 1 | tb | Granulated sugar |
| 2 | ts | Cornstarch |
Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Whipped topping, or vanilla ice cream """""""""""""""""""""""""""""""""""""""""""""""""
Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream.
NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.
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