Strawberry Shortcake Pancakes

1. Prepare the Batter:
   • In a small bowl, whisk together the Greek yogurt, egg whites, and almond extract until smooth.
   • In a separate bowl, mix the flour, baking soda, sugar, and salt.
   • Gradually combine the dry ingredients with the wet mixture, whisking until smooth.
   • Gently fold in the chopped dried strawberries.
2. Make the Strawberry Sauce:
   • In a small saucepan, add the frozen or fresh strawberries and 1 teaspoon of sugar.
   • Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft, juicy, and slightly syrupy. Set aside.
3. Cook the Pancakes:
   • Heat a skillet over medium heat and spray it with cooking spray.
   • Pour 1/4 cup of pancake batter onto the skillet for each pancake.
   • Cook until bubbles appear on the surface, about 1-2 minutes, then flip and cook the other side for another 1-2 minutes.
   • (Tip: Flatten the batter slightly with a spatula for even cooking.)
4. Serve:
   • Stack the pancakes on a plate and top them with the freshly made strawberry sauce.
   • Drizzle with maple syrup and add a dollop of fat-free whipped cream for an extra touch.

This recipe makes 2 servings—about 8 pancakes total, 4 pancakes per serving. Enjoy!