Whole wheat strawberry pancakes

Whole-wheat Strawberry Pancakes

3/4 cup quick-cooking oats
3/4 cup whole wheat flour
1 cup stawberry yogurt
1 cup water
2 tablespoons canola or vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
Syrup or fresh fruit, if desired

In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.

Strawberry Compote

2 cups strawberries (hulled and sliced)
1/4 cup oarnge juice
2 Tablespoon sugar

Directions

1. In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and juice.

2. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.

3. Remove from the heat and cool.

4.In a food processor, fitted with a metal blade, puree 1/2 of the strawberries until smooth.

5.Turn into a mixing bowl, and add the remaining sliced strawberries.

6.Mix well.



Be Blessed