Occasionally, I go through phases with my food, especially breakfast foods. For two weeks, I may crave Greek yogurt with almond butter and berries. For weeks on end, I’ll want eggs in the nest at every lunch. For the entire month of February, all I wanted for breakfast was a breakfast crisp.
These past 2 weeks, it has been all about the strawberries. I picked 13.5 pounds on Monday and another 12 this Saturday. Many are frozen and preserved already, and many have been eaten plain, but I wanted to mix it up a bit. My strawberry and cream scones may not have turned out quite the way I wanted (think flat and crumbly), but these pancakes certainly did.
Whole Wheat Strawberry Pancakes
- 1 1/2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 cup low-fat milk
- 3/4 cup diced strawberries
- 2 tablespoons semi-sweet chocolate chips
- In a large mixing bowl, whisk together the flour, baking powder and salt. Add the oil and milk, whisking until all the dry ingredients are incorporated into the wet. Fold in the strawberries and chocolate.
- Heat a greased skillet or frying pan over medium-low heat. Pour 1/4 c of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 2-3 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
- Serve with maple syrup or strawberry preserves.
Copyrighted by Julie Grice and Savvy Eats