Whole Wheat Pancakes Strawberry recipe
Whole Wheat Pancakes Recipe Below ↙️
Makes: 8-12 pancakes, depending on size
🐺1 TB coconut oil + 1/2 TB unsalted butter
🐺1-1/2 C. whole wheat flour
🐺2 tsp. baking powder
🐺1/2 tsp. sea salt
🐺1 TB stevia brown sugar blend
🐺1/2 tsp. cinnamon
🐺2 C. drinkable whole milk yogurt, such as Siggi’s strawberry (or a mixture of 1 C. greek yogurt + 1 C. milk)
🐺1 egg, whisked
🐺1/2 tsp vanilla extract
Cook Also: Dark Chocolate Cake Recipe
Heat oil + butter on a griddle pan over medium heat. Use a brush to coat the whole pan.
In a large bowl, whisk together flour, baking powder, salt, sugar, + cinnamon.
In a separate bowl, whisk together egg, yogurt, + extract. Slowly add to the flour mixture, using a large spoon or rubber spatula to mix. The batter should be thick, but pourable and lump-free. Do not overmix.
Turn heat up to medium-high.
Use a measuring cup or large cookie/ice cream scoop to drop portions of pancake batter on a hot griddle. Allow them to cook for 2-3 mins until the edges look dry and you see a few bubbles. Gently lift the edge to check for a golden brown bottom, you should be able to flip without the pancake breaking apart or spilling batter. Finish up for an additional 1-3 mins on the other side. You can use a baker’s rack to allow the first round of pancakes to cool while finishing up seconds. This way they do not trap steam underneath and become soggy.
Serve immediately. Top with fresh strawberries, nut butter, syrup, etc. Enjoy!
