Strawberry Lemon Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup all purpose flour1/4 cup whole wheat flour1/2 cup cornmeal1/2 tsp salt2 tbsp canola oil1 1/4 cup unsweetened original almond milk (can also use plain soy or rice milk)1/3 cup water1 tsp vanilla2 tbsp pure maple syrup2 tsp grated lemon zest1 cup fresh sliced strawberries (you could also use blueberries)cooking spray or oil to grease pan
Preheat a nonstick skillet or pan on medium high heat.
Sift together flours, cornmeal, baking powder and salt. In a separate bowl, mix all other ingredients except strawberries. Add the wet ingredients to the dry while stirring gently. Mix just until combined (it's okay to have lumps- just don't over-mix or pancakes will be tough). Gently fold in strawberries. Just a couple of quick stirs will do.
Spray pan with cooking spray. Pour about 1/4 cup of batter into pan with a ladle or measuring cup. Cooking pancakes until brown on bottom and bubbles form on top, about 4 mins. Flip pancakes over and cook until bottoms are browned and pancakes are barely firm to touch. Transfer to plates or a heated 200F oven to keep warm. Repeat with remaining batter, adding more spray or oil to the pan as needed. Cooked pancakes can be frozen and reheated for a quick weekday breakfast!
Number of Servings: 3
Recipe submitted by SparkPeople user VEGEATS.
Sift together flours, cornmeal, baking powder and salt. In a separate bowl, mix all other ingredients except strawberries. Add the wet ingredients to the dry while stirring gently. Mix just until combined (it's okay to have lumps- just don't over-mix or pancakes will be tough). Gently fold in strawberries. Just a couple of quick stirs will do.
Spray pan with cooking spray. Pour about 1/4 cup of batter into pan with a ladle or measuring cup. Cooking pancakes until brown on bottom and bubbles form on top, about 4 mins. Flip pancakes over and cook until bottoms are browned and pancakes are barely firm to touch. Transfer to plates or a heated 200F oven to keep warm. Repeat with remaining batter, adding more spray or oil to the pan as needed. Cooked pancakes can be frozen and reheated for a quick weekday breakfast!
Number of Servings: 3
Recipe submitted by SparkPeople user VEGEATS.
Nutritional Info Amount Per Serving
- Calories: 331.7
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 797.1 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g
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