• Cooking Time:
  • Servings: 3 Pancakes
  • Preparation Time:


  • Topping
  • 1 tablespoon lowfat sour cream
  • 1/4 teaspoon grated lemon or orange zest
  • 1 teaspoon sugar
  • Pancakes
  • 1/4 cup whole-wheat pastry flour
  • 3 tablespoons quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 egg white
  • 1 teaspoon honey
  • 1 tablespoon bittersweet chocolate chips
  • 1/2 cup skim milk
  • Vegetable cooking spray
  • 1/4 cup sliced fresh strawberries


  • For topping
  • Mix sour cream, zest and sugar in a bowl until smooth; refrigerate.
  • For pancakes
  • Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl.
  • Make a well in the center of flour mixture.
  • Place egg white, honey, chocolate chips and milk in well.
  • Stir liquid with a wooden spoon until flour is just combined.
  • Heat a griddle over medium heat and coat with cooking spray.
  • Pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip and cook other side, about 1 minute more.
  • Top with a spoonful of sour cream mixture and berries.


From Self Magazine

Categories: Pancake 

Author Credit: Self Magazine

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