I won’t lie… I adore strawberry season! We grow them and we still can’t get enough. I run to pick or just buy strawberries from the farm at least 4 times a week. Seriously, we have a problem 🙂 When I got home from my run this morning I thought of strawberry shortcake and why not turn that into a pancake?! How bad could that be. YES – it turned out fabulously and I made a Chobani banana sauce for the top to enhance these sweet pancakes even more. The best part… they are very healthy so I wouldn’t blow the efforts of my very hot, sweaty run. Can’t wait for you to try these!!
3/4 cup + 2 tablespoons of whole wheat flour
3/4 cup of all-purpose unbleached flour
3 tablespoons of sugar (I used Truvia for way less calories)
2 tablespoons of ground flax seed meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups of milk, almond milk or whatever type you have on hand
1/2 stick of melted butter
1 teaspoon vanilla extract
1 cup of sliced strawberries (fresh)
Whisk together the flours, sugar, powder, flax seed and salt. Then in my large measuring cup I whisk together the milk, melted butter, eggs and vanilla. Add the liquid mixture to the dry and blend well. Then add the strawberry and mix until incorporated.
Ladle into hot griddle (sprayed with non stick spray) and flip and cook until golden on each side.
1 -6 ounce container of strawberry banana Chobani
2 large ripe bananas
10 strawberries, washed and hulled
1/4 cup of milk
Blend this together with a hand immersion blender. Pour on top of the pancakes in lieu of syrup 🙂 Enjoy!
— Knead to Cook