Strawberry Shortcake Pancakes

Mix together the Greek yogurt, egg whites and almond extract in a small bowl. Set aside.

In a separate bowl combine flour, baking soda, 1/2 teaspoon of sugar and salt. Combine the wet and dry ingredients and whisk till evenly mixed. Fold in the dried strawberries. Set aside.

In a sauce pan or small pot add strawberries and 1 teaspoon of sugar and cook over medium heat until berries are thawed (if frozen) and juicy. This will take about 5-7 minutes, stirring occasionally. When done, remove from heat and set aside.

Spray a skillet with cooking spray and heat the skillet over medium heat. Place 1/4 cup sized scoops of the batter onto the skillet. I flattened out my batter with the spatula so the pancakes would cook more evenly. Cook until bubbles start appearing through the top of the pancake. Then flip the pancake and cook the other side. You’ll want to cook them for about 1-2 minutes on each side. When pancakes are done, remove them from the skillet to a plate and repeat with the remaining batter.

Top with strawberry sauce and maple syrup. And add a dollop of whipped cream if desired.

Makes 2 servings, 8 pancakes total, 4 pancakes each.

Calories do not include maple syrup or whipped cream

Calories per serving (4 pancakes): 223, Fat: .08, Cholesterol: 0, Sodium: 397, Potassium: 267, Carbs: 38, Fiber: 6.6, Sugar: 7.7, Protein: 17