Strawberries & Cream Pancakes Recipe Has a Secret Ingredient for Added Nutrition by Elisa Schmitz
Pancakes are a weakness of mine. I love my pancakes! The problem with pancakes is that they are not the most nutritious of foods. And, if you're a regular reader of mine, you know I often try to add nutrition into my cooking wherever possible.
A few weeks ago, I created this recipe for lemon blueberry pancakes with a secret ingredient to make them extra fluffy. The secret ingredient is sour cream, and trust me when I say those pancakes were AMAZING.
But when I went to make a version of that recipe with strawberries, I found myself wishing that the pancakes could be more nutritious (even though strawberries have tons of health benefits). My answer? Add another secret ingredient: oats! Yes, oats are the secret ingredient in these strawberries and cream pancakes that gives them added nutrition. Oats are a good source of fiber, protein, vitamins, minerals and antioxidants (along with the other health benefits of oats).
Don't worry: the sour cream softens the oats, so you almost don't even notice them. To make these delicious strawberry pancakes, you need a few simple ingredients. Here's your easy shopping list: milk, sour cream, sugar, eggs, vanilla extract, flour, baking powder, salt, cinnamon and strawberries. The chopped walnuts are optional. You mix up the batter then flip your pancakes onto a griddle or skillet until they're golden brown.
I served these more nutritious pancakes for breakfast with butter and maple syrup, but they'd be great with whipped cream on top (or served plain). Serve them for brunch, as a fun snack or whenever you get that pancake craving! How about surprising the ones you love with a stack on Valentine's Day?
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 pancakes
Ingredients
- 1 cup milk
- 1/2 cup light sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1/2 cup oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh strawberries, chopped
- 1/2 cup chopped walnuts, optional
Helpful Products
- Maple Syrup
- Pancake Syrup
- Measuring Cups
- Measuring Spoons
- Skillet
- Whisk
- Rubber Spatula
- Spatula
- Mixing Bowl
- Griddle
- Butter Knife
Recipe Notes
- I used almond milk, but you can use your milk of choice.
- I used gluten-free flour, but all-purpose flour works, too.
- I used light sour cream, but you can use regular sour cream, if desired.
- I added chopped walnuts to my batter, but that is optional. You also could use chopped pecans.
- Serve the pancakes on their own or with butter, maple syrup or your favorite pancake toppings.
Here's how to make it:
- In a large mixing bowl, add the milk, sour cream, sugar, eggs and vanilla. Whisk until combined, but note that the mixture will be lumpy.
- Add the flour, oats, baking powder, salt and cinnamon. Stir to combine, noting that the batter again will be lumpy. Do not over-mix.
- Gently fold in the strawberries and the walnuts, if using.
- Spoon the batter onto a pancake griddle or into a nonstick skillet (sprayed with cooking spray). The number of pancakes will depend on how large your spoonfuls are.
- Cook pancakes over medium heat until each side is cooked through and golden brown.
- Serve warm on their own or with butter and maple syrup, if desired.
Nutrition Facts Per Serving
Calories: 167
Total Fat: 3.2g
Saturated Fat: 1.3g
Cholesterol: 65mg
Sodium: 143mg
Total Carbohydrate: 30.1g
Dietary Fiber: 3.5g
Total Sugars: 6.3g
Protein: 4.6g
Vitamin D: 6mcg
Calcium: 794mg
Iron: 3mg
Potassium: 1788mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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