I seriously love pancakes. I know the box mix is really convenient, but whipping up this homemade batter is super quick, and reallllllly easy. I usually double my 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 me, it really glams up a Tuesday morning breakfast before work!
We got tons of strawberries in this weeks Perfectly Imperfect Produce boxes- both OG & Organic, so this was a no brainer. You can add whatever berries you have on hand! You can mix the strawberries directly into the batter, or do what I do, and sprinkle them on top before the flip. I think I just like the way it looks haha. Let’s dig in.
Whole Wheat Strawberry Pancakes
1 pint 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
1 T vanilla extract
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!
As always, I love to see you recreate these recipes, so be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey! Thanks for following along!