2 pts. fresh strawberries or 4 cups frozen, unsweetened, thawed
1 tsp fresh lemon juice
2 Tpure maple syrup
In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a medium bowl beat together the eggs, buttermilk, nonfat milk, honey and vanilla
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients onto the dry ingredients. Mix only enought to combine them. The batter will be somewhat lumpy.
Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200 degree oven as you cook the rest. Ladle about 1/3 cup of strawberry sauce onto each place. Place the pancakes on top.
SAUCE - Place berries in a food processor; process them into a chunky puree. Transfer puree to a small saucepan over low heat. Heat until warm. Stir in lemon juice and maple syrup.
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