Updated: Feb 27
This breakfast is high in B vitamins, manganese, calcium, protein, complex carbohydrates, and phosphorus.
1.5 C whole wheat flour
2 tsp baking powder
2 T vegetable oil
1.5 C soy milk, milk, or buttermilk
1 T 100% pure organic maple syrup
2 tsp molasses
.5 C chopped walnuts
.5 C chopped strawberries
1 C chopped strawberries
.5 C water
2-3 T 100% pure organic maple syrup
In a small pot, combine strawberries, water, & maple syrup. Bring to boil over high heat, then reduce heat to a simmer & cook until the mixture becomes thick & syrupy (about 20min). Keep warm while preparing pancakes.
In a large bowl, combine the flour & baking powder.
In a smaller bowl, whisk the egg, add oil, milk, syrup & molasses. Stir well, then add to the flour & baking powder mixture.
Gently add walnuts & strawberries.
Oil your skillet & warm to medium heat. Pour about 1/3 batter into pan.
Cook until bubbles form, then flip over.
You can keep pancakes warm in preheated oven (200 degrees). Do not stack them while keeping warm.
When ready to eat, top with strawberry sauce
Makes 8, 4 inch pancakes