Whole Wheat Strawberry Pancakes
These Whole Wheat Strawberry Pancakes are perfect for the upcoming Fourth of July holiday!
You can ditch this homemade batter and go with your favorite pre-made if you'd like, but this recipe is quick and makes delicious, fluffy and healthy-ish pancakes. We usually double the batch and freeze the rest in 3-4 stacks for a quick breakfast reheating situation in the future. You can microwave them or pop them in the toaster! Trust us, it really glams up a Tuesday morning breakfast before work! You can mix the strawberries directly into the batter, or do what we do, and sprinkle them on top before the flip. Let's dig in.
Whole Wheat Strawberry Pancakes Serves 4 Ingredients 1 container strawberries, sliced 1 1/2 cup whole wheat flour 3/4 cup almond milk 1/2 cup yogurt 1 tsp baking powder 1 tsp baking soda 3 T coconut sugar 1/2 tsp salt 2 eggs 1 T vanilla extract
Directions. 1. Mix flour, baking soda, baking powder, salt and sugar together in a large bowl. Add eggs, yogurt, milk, and vanilla. Stir until the batter is smooth and combined. 2. Preheat griddle or a non stick skillet over medium heat and spoon in 1/4 cup dollops. When bubbles for around the edges of the pancake, sprinkle a few slices of strawberries on top and then flip, cooking for 1-2 more minutes on the other side. 3. Serve with additional cut up strawberries and a drizzle of syrup. Remaining pancakes last up to 5 days refrigerated, or can be frozen for several months. Enjoy!
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