1/2 cup whole wheat flour
1/2 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup fat-free milk
1 tsp cooking oil
2 egg whites
Nonstick cooking spray
2 cups fresh or frozen unsweetened strawberries, thawed
1 Tbsp sugar
1 tsp vanilla
Quartered fresh strawberries (optional)
In a medium bowl combine whole wheat flour, all-purpose flour, sugar, baking powder and salt. Stir in milk and oil. In another bowl, beat egg whites until stiff (tips stand straight). Fold egg whites into flour mixture.
Lightly coat a griddle with nonstick cooking spray. Heat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a blender container or good processor bowl combine strawberries, sugar, and vanilla. Cover and blend or process until smooth. In a small saucepan heat sauce until warm. If desired, top pancakes with quartered strawberries. Serve pancakes with sauce.
