Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 mL (1 cup) whole wheat flour
- 125 mL (½ cup) all purpose flour
- 30 mL (2 tbsp) granulated sugar
- 10 mL (2 tsp) baking powder
- Pinch ground cinnamon
- 375 mL (1 ½ cups) skim milk
- 1 egg
- 30 mL (2 tbsp) vegetable oil
- 10 mL (2 tsp) vanilla
- 250 mL (1 cup) diced fresh strawberries
Directions
Preheat oven at 120 °C (250 °F).
In a large bowl, whisk together whole wheat flour, all purpose flour, sugar, baking powder, and cinnamon.
In a separate bowl, whisk together milk, egg, oil, and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries.
Lightly spray a non-stick pan or griddle with cooking spray and heat over medium heat. Using a 60 mL (¼ cup) measuring cup, pour batter onto hot pan. Cook for about 2 minutes or until bubbles start to appear on top. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter. Place pancakes on a baking sheet and keep warm in a preheated oven.