Soft and fluffy strawberry whole wheat pancakes – a healthy AND delicious breakfast!
1 cup buttermilk
1 cup whole wheat flour
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, melted
1/2 teaspoon vanilla
1 cup strawberries, stems removed and diced
1 cup srawberries, diced or quartered
1/3 cup honey
1 tablespoon real maple syrup
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In smaller bowl combine buttermilk, egg, melted butter, and vanilla and mix until smooth.
Add wet ingredients to dry ingredients and stir until combined. (**batter should still be a bit lumpy, just stir with a spoon or whisk, don’t use a hand-mixer) Gently stir in diced strawberries.
Preheat griddle or large pan to 275 and spray with cooking spray. Pour about 1/4 -1/3 cup batter onto griddle. Cook 1-2 minutes until bubbles start to form in the batter, then flip and cook another 1-2 minutes. Repeat with remaining batter.
For the strawberry sauce, combine all ingredients in a small sauce pan and stir over medium heat. Bring to a gentle boil, then reduce to a simmer until ready to serve. Serve sauce over warm pancakes and top with powdered sugar if desired.