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    Home » Recipes » Breakfast

    Strawberry Pancakes

    Modified: Jan 15, 2024 · Published: Apr 27, 2015 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    These strawberry pancakes feature juicy strawberries, whole grain spelt flour, and a light and fluffy crumb. Perfect for breakfast or top them with a little peanut butter for an afternoon snack.

    My interest in spelt flour I can attribute, and gratefully so, to my sister-in-law Emily. I'd not heard of it before she went gluten-free, and while it is not without gluten it does contain a bit less of it thus making it suitable for those who might have a gluten intolerance rather than full celiac disease. For the rest of us it's simply a wonderful and nutritious addition to baked goods. I like to incorporate spelt flour into a delicious and hearty loaf from Amy Chaplin's brilliant cookbook At Home in the Whole Food Kitchen, tuck it into cookies, fold it into cakes, swap out half the all-purpose flour in my favorite muffin recipe. To appease my recent pancake penchant I rather unsurprisingly alighted upon the idea of making a batch using spelt flour, maple syrup and strawberries.

    I love spelt because it's a whole grain and I am utterly and unapologetically partial to whole grains. I also love its flavor -- slightly nutty, slightly sweet and with a milder flavor than whole wheat flour. Including it in pancakes makes for a lighter and fluffier crumb that's gently bound together with just one egg and a little coconut oil.

    After two years spent living North Africa and now the Middle East I've gotten into the habit of always keeping a bottle of what we Westerners would call buttermilk (laban in Saudia Arabia, leben in Morocco) and pancakes just aren't right without its addition. For this version, I opted to chop a handful of strawberries and stir them into the batter instead of piling them on top of the stack in a nod to the cornmeal pancake recipe I developed two years ago.

    I made up two platefuls of pancakes and served them alongside banana-almond milk shakes (omit the dates) for a quick weekday breakfast. They're on the agenda again for this Friday, when we can enjoy them at a more leisurely pace along with extra cups of coffee.

    Prevent your screen from going dark

    Strawberry Pancakes

    Nicole Spiridakis
    These strawberry pancakes feature juicy strawberries, whole grain spelt flour, and a light and fluffy crumb.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 pancakes
    Calories 55 kcal

    Ingredients
      

    • 1 tablespoon coconut oil
    • 2 tablespoons maple syrup
    • 1 large egg
    • 1 cup buttermilk
    • 1 cup spelt flour or gluten-free oat flour
    • 1 ¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • 1 cup chopped fresh strawberries

    Instructions
     

    • In a medium bowl, whisk together the coconut oil, maple syrup, egg, and buttermilk.
    • In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Add strawberries and toss gently to coat.
    • Add the wet ingredients to the dry and stir just until combined.
    • Heat a skillet or griddle over medium-low heat. When skillet is hot, take ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes, until pancake begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. If you’re feeling particularly decadent, melt a sliver of butter (or use coconut oil) in the pan before pouring in the batter for each cake.

    Nutrition

    Calories: 55kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 24mgSodium: 213mgPotassium: 60mgFiber: 0.04gSugar: 4gVitamin A: 79IUVitamin C: 0.003mgCalcium: 80mgIron: 0.2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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