Its sweet, hearty and healthy! A perfect start to the day.
Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup silk milk, almond, cashew, any you like
1 1/2 Tbsp fresh lemon juice (zest lemon first for the syrup)
2 large eggs
1 Tblsp honey
3 Tblsp coconut oil, melted
whipped coconut cream or whipped cream, for serving (optional)
Strawberry Syrup:
1 lb strawberries, diced (3 1/3 cups diced)
1 tsp lemon zest
1/3 cup honey
2 Tblsp water
1 1/2 tsp cornstarch
For the syrup: bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted.
In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.
For the pancakes: Preheat a non stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl whisk together silk milk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil.
While whisking, slowly pour silk milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non stick cooking spray then pour about 1/3 cup batter onto griddle at a time. Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown.
Serve warm with strawberry syrup and optional whipped coconut cream or whipped cream. EnJOY!
