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.
Notes
- Buttermilk substitute - The easiest way to substitute for buttermilk is the vinegar+milk trick (1 tablespoon vinegar added to 1 cup milk). However, if I can, I like to mix ½ cup plain or Greek yogurt with ½ cup of milk per cup of buttermilk. I find this mimics the flavor of buttermilk much better.
- For perfectly cooked pancakes: Cook the pancakes on a lower heat until the top begins to bubble, then flip them over and cook for a few more minutes until they're a deep golden brown.
- Heat the pan enough. Set the pan over medium heat, let it heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disperse, the pan is ready for the pancake batter. If the pan isn't hot enough, the pancakes will cook unevenly.
- Grease the pan well. Don't skimp on greasing the pan! This will help the pancakes to flip easily.
- To make dairy-free - Use coconut oil and substitute your favorite non-dairy milk + vinegar for the buttermilk.
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