Introduction: Whole Wheat Strawberry Pancakes
Ever wanted to have pancakes that tasted amazing, rich, and buttery but were just a bit healthier for you? Then try these, complete with whole wheat flour, flax meal, fresh strawberries, and reduced fat buttermilk.
The ingredients you will need are:
1 and 1/3 Cup Strawberries, plus more for serving if you want
1 Cup Whole Wheat Flour
1 Cup Reduced Fat Buttermilk
1/4 Cup Flax Meal
1/4 Cup Milk
1/4 Cup Sugar
1/4 Cup Vegetable Oil, plus more for greasing
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
Some Butter and Maple Syrup for Garnish
Step 1: Slice the Strawberries
Remove the caps from the strawberries and cut them into 1/2 inch thick slices.
Step 2: Dry Ingredients
Blend all of the dry ingredients together in a medium-sized bowl, then set them aside.
Step 3: Wet Ingredients
In a large bowl, mix together all of the wet ingredients and set it aside.
Step 4: Heat Pan or Griddle
Add the dry ingredients to the wet ingredients and mix until just blended. Then stir in the strawberries.
Step 5: Ladle the Batter
Lightly grease a pan or skillet and place it over medium-high heat. You will know the pan is hot enough when you flick a few drops of water onto it and it spatters. Ladle the desired amount of pancake batter onto the hot skillet. Using a wide spatula, flip the pancake once the bottom turns golden brown, about 5 minutes. Once both sides are golden brown, remove the pancake from the pan and set it on a serving dish.
Step 6: Butter and Syrup
Once all of the pancakes are cooked, add some butter and maple syrup to the top of the stack and let it melt down the sides. Enjoy!
Finalist in the
Le Creuset Brunch Challenge
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