Strawberry pancakes

Name: Strawberry pancakes
Yield: 14 servings
Cuisine: Canada
Ingredients: whole wheat flour 250 mL (1 cup); all purpose flour 125 mL (½ cup); granulated sugar 30 mL (2 tbsp); baking powder 10 mL (2 tsp); ground cinnamon Pinch; skim milk 375 mL (1 ½ cups); egg 1; vegetable oil 30 mL (2 tbsp); vanilla 10 mL (2 tsp); diced fresh strawberries 250 mL (1 cup)

These easy strawberry pancakes can be whipped up quickly on the weekend and enjoyed throughout the week for quick breakfasts.

Original source ↗

Ingredients

ServingsServes 14Original: Serves 14

whole wheat flour250 mL (1 cup)
all purpose flour125 mL (½ cup)
granulated sugar30 mL (2 tbsp)
baking powder10 mL (2 tsp)
ground cinnamonPinch
skim milk375 mL (1 ½ cups)
egg1
vegetable oil30 mL (2 tbsp)
vanilla10 mL (2 tsp)
diced fresh strawberries250 mL (1 cup)

Method 4 steps

Preheat oven at 120 °C (250 °F).
In a large bowl, whisk together whole wheat flour, all purpose flour, sugar, baking powder, and cinnamon.
In a separate bowl, whisk together milk, egg, oil, and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries.
Lightly spray a non-stick pan or griddle with cooking spray and heat over medium heat. Using a 60 mL (¼ cup) measuring cup, pour batter onto hot pan. Cook for about 2 minutes or until bubbles start to appear on top. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter. Place pancakes on a baking sheet and keep warm in a preheated oven.