Yes, it is that time again folks! Fiesta Friday! Hosted by a fellow blogger, The Novice Gardener. I am feeling a bit under the weather today, so I went with a simple but delicious recipe that is a weekend favorite of ours. I hope you enjoy!
Fluffy Whole Wheat Pancakes with Strawberries
2 cups whole wheat flour
2 tablespoons sugar or splenda
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
3 tablespoons vegetable oil, can substitute coconut oil
1 tsp vanilla extract, optional
Ingredients For Strawberry Syrup:
1 cup water
1 cup sugar or splenda
2 cups quartered strawberries
Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
Heat skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet; cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter. Top with fresh Strawberries or/and Strawberry Syrup and low-fat whip cream if desired.
Directions for Strawberry Syrup:
Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Let cool slightly and poor on top of pancakes. Remainder of syrup can be strained into a bottle and refrigerated.