Strawberry Pancakes
These strawberry pancakes feature juicy strawberries, whole grain flour, and a light and fluffy crumb.
Servings: 16 pancakes
Calories: 109kcal
Ingredients
- 2 cups whole wheat flour, spelt flour, or oat flour (240 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons melted butter , or coconut oil
- 4 tablespoons maple syrup
- 2 large eggs
- 2 cups buttermilk
- 2 cups chopped fresh strawberries
Instructions
- In a large bowl, whisk together 2 cups whole wheat flour, spelt flour, or oat flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
- In a medium bowl, whisk together the 2 tablespoons melted butter, 4 tablespoons maple syrup, 2 large eggs, and 2 cups buttermilk
- Add the wet ingredients to the dry and stir just until combined. Keep the 2 cups chopped fresh strawberries handy.
- 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: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 218mg | Potassium: 137mg | Fiber: 2g | Sugar: 5g | Vitamin A: 129IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 1mg