A nutritious twist on a toddler breakfast classic.
In a large bowl, mix the flour and baking powder. Beat in the Enfagrow®, egg, 1-1/2 tablespoons of oil, and water with a whisk or electric mixer, beating until smooth. Chill for 20 minutes. Heat 1 tablespoon of vegetable oil in a frying pan over low heat. Pour in 1/4 cup of the batter. Drop 5 large diced strawberries in the batter while cooking. When the edges begin to brown, and the top is covered with bubbles, flip the pancake over. Repeat with the remaining batter.
My Plate Serving Equivalents:
~1.5 ounces of Grains
| Nutrients | Amount per serving |
|---|---|
|
Calories |
145 |
|
Fat |
6 g |
|
Carbohydrate |
18 g |
|
Protein |
4 g |
Make half your grains whole grains.
*Nutritional analysis is an estimated amount and varies based on the exact ingredients used
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