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Whole Wheat Pancakes with Strawberry Sauce | Club 31 Women | club31women.com #breakfast

Whole Wheat Pancakes with Strawberry Sauce

Looking for a healthier pancake with a natural syrup free of added sugars but still sweet enough to satisfy your breakfast cravings? You've come to right place!
Course Breakfast
Servings 20 pancakes
Author Ellie Krieger for The Food Network

Ingredients

Pancakes

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 2 cups low fat buttermilk
  • 1 cup skim milk
  • 2 tbsp honey
  • 1 tsp vanilla

Strawberry Sauce

  • 16 oz strawberries , quartered
  • 1 tsp lemon juice
  • 2 tbsp maple syrup

Instructions

Pancakes

  1. Preheat oven to warm (170 to 200 degrees).
  2. In a large bowl, whisk together the dry ingredients. In another large bowl, beat together buttermilk, eggs, milk, honey, and vanilla.
  3. Preheat a large non-stick griddle or skillet to medium heat (medium-low on a gas range).
  4. Gently stir or whisk the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be lumpy.
  5. Add a small amount of vegetable oil to the griddle or skillet and spread it around evenly.
  6. Use a 1/4 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbly and it is golden brown on the bottom.
  7. Cook until the other side is golden brown. Hold on a cookie sheet in the oven until the entire batch is ready.
  8. Serve stacked topped with strawberry sauce.

Strawberry Sauce

  1. Puree strawberries in a blender to a smooth, slightly chunky consistency.
  2. Heat the puree in a small saucepan over low heat, until they are just warm.
  3. Stir in lemon juice and maple syrup and serve immediately.