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–+ servings

Strawberry Pancakes

Nicole Spiridakis
These strawberry pancakes feature juicy strawberries, whole grain spelt flour, and a light and fluffy crumb.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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 1/4 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
Did you make this recipe?Let me know in the comments how it went!