Sarah Plato
2 cups Heart Healthy Bisquick
1 cup Costco Rice Milk
2 Tbsp Apricot Preserves
4 large organic super sweet strawberries, diced
1 Tsp Nutribiotic Rice Bran Protein Powder
1 Tbsp Spectrum Ground Flaxseed
1 Tbsp of Earth Balance dairy free soy free butter substitute
In a large bowl combine your Bisquick with rice milk and blend until smooth. Add in you apricot preserves and blend well. Then add in your protein powder and flax seed and mix well. Finally fold in your diced strawberries. You can add a Tbsp of Earth Balance dairy free soy free butter substitute in a large non stick skillet and turn it on to medium high. Swirl the butter substitute around then scoop three-four pancakes out onto the pan. Cook on medium high for about tw2-3 minutes then flip. You know its time to flip when the edges begin to bubble. Flipping early is better than flipping late so I always air on the side of caution and cook on a lower temperature and flip earlier. Flip the second side after about 2-3 minutes… they should be golden brown on each side when they are done. You may need to flip again just check frequently at this point as not to burn them. Plate them with a little Earth Balance butter substitute, some more diced strawberries and maybe a little Maple syrup if you like. Recipe makes about 6-8 pancakes. Enjoy!
