Breakfast is my favorite meal, however being a working girl, making time for breakfast during the week is impossible. Monday through Friday looks pretty drab: granola bars, lattes and a few sporadic doses of cottage cheese to give me a boost of protein. On the weekends though, I like to try new recipes out (like my last one) and share them with friends. This weekend, we were craving pancakes, and the last batch of summer strawberries was the perfect catalyst to my newest project.
I decided to try Bisquik’s gluten-free pancake mix to incorporate into a yummy recipe I found on food gawker. The recipe for Strawberry Shortcake Pancakes called for fresh strawberries and greek yogurt, two of my favorite quick breakfast snacks I eat during the week. Instead of sticking strictly to the recipe, I cut the number of eggs in half and replaced the butter with 2 tbsp. of vegetable oil.
1 cup Bisquik gluten-free pancake mix
1/2 cup skim milk
1/3 cup sliced strawberries
1/4 cup low fat honey greek yogurt
2 tbsp. vegetable oil
Mix in a large bowl the Bisquik, milk, yogurt, egg and vegetable oil until the ingredients make a smooth batter. Add sliced strawberries and mix in well. Heat a skillet with butter on medium. Use two spoonfuls of blended batter onto heated skillet, forming thin cakes and cooking for 90 seconds to 2 minutes each side. Serve with fresh strawberries, whipped cream and maple syrup for most delicious interpretation.