Strawberry Pancakes
User Reviews
5.0
126 reviews
Excellent
Strawberry Pancakes
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These fresh strawberry pancakes are easy to make, and you can use everyday pantry items you likely already have on hand! Just throw in some diced strawberries!
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- cooking spray for greasing the pan
- butter maple syrup, and strawberries, for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
- Fold the strawberries into the pancake batter.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with fresh strawberries and maple syrup, as desired.
Equipments used:
Notes
- Storage: First allow pancakes to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. Homemade strawberry pancakes will last three to four days in the refrigerator. Freezer: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months. Reheat: To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.
- First allow pancakes to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. Homemade strawberry pancakes will last three to four days in the refrigerator.
- Freezer: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months.
- Reheat: To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350
- ° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.
- * Please note the nutrition label does not include any toppings.
- Original Flourless Strawberry Pancakes Recipe
- 1 cup rolled oats1/4 unsweetened almond milk1/2 cup mashed banana or 2 bananas1 tablespoon apple cider vinegar1 tablespoon baking powder1/2 teaspoon cinnamon1/2 cup strawberries plus more for servingMaple syrup for serving
- Instructions
- In a blender, add the rolled oats and blend until the oats become flour-like. Remove the oat flour from the blender and set aside.
- Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
- Transfer the oat flour to the blender. Then add baking powder, cinnamon, strawberries and pulse a few times to combine, being careful not to over blend.
- Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
- Pour 1/3 cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Makes 4 pancakes.
Nutrition Information
Show Details
Serving
2pancakes
Calories
247kcal
(12%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
69mg
(23%)
Sodium
506mg
(21%)
Potassium
201mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
346IU
(7%)
Vitamin C
21mg
(23%)
Calcium
271mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 247kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 506mg | 21% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 21mg | 23% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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