Don’t you just love fresh in season strawberries? I sure do! One of my other loves is pancakes, especially nutritious whole grain pancakes.
This pancake recipe is similar to a shortcake recipe and with the healthy whole grains in them I don’t feel guilty at all about enjoying strawberry shortcake for breakfast.
Fresh strawberries always make me think of a warm summer day. These strawberry shortcake pancakes are one of my favorite things to have for a summer breakfast or even a “Breakfast for Dinner” meal with a little turkey bacon served on the side.
Every summer, one of the things I look forward to is picking out some perfect organic strawberries at our local farmers market on Sundays and eating them for weeks while they’re in season. It just wouldn’t be summer without them!
THE SUMMERY REAL FOOD INGREDIENTS!
Begin making the pancakes by whisking an egg slightly in a medium bowl and then add buttermilk, melted butter and pure vanilla. Whisk briskly until the wet ingredients are combined.
Then, in a separate bowl add whole wheat flour, oat flour, baking powder, baking soda, salt, cinnamon and organic cane sugar. Whisk the dry ingredients until combined and the flour is aerated.
Note: Be sure to spoon the flour into your measuring cup and level it off with a knife for better accuracy, rather than scooping the packed flour out of a bag. It is known as the “spoon and level” method. Scooping flour out of the bag can add as much as double the amount of flour you actually get.
Note: Organic Cane Sugar is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.
Next, pour the buttermilk mixture into the flour mixture and stir or whisk together gently until just combined. Be careful not to over mix to keep the cakes tender. Now heat a lightly greased pan or griddle on medium low heat. I like to use coconut oil to grease the pan.
To cook the pancakes, pour 1/4 cup of the batter into a well heated pan. When the pancake is bubbly on the top and golden brown on the bottom, flip it over and cook until browned on the second side.
When the second side is brown, move it to a plate, top the pancake with sliced strawberries and a dollop of rich flavorful whipped coconut cream. Then sprinkle with a little Ceylon cinnamon and serve. Enjoy, enjoy, enjoy!
Just looking at the pictures makes me want some right now, since I know what they taste like! Try my “Whipped Coconut Cream” recipe.
Strawberries are well-known for their antioxidant and anti-inflammatory nutrients. Research shows strong health benefits for cardiovascular support, blood sugar regulation and cancer prevention.
For easy stress-free shopping, find some of the non-perishable ingredients for this recipe, including the Wholesome Organic Evaporated Cane Juice Sugar, in our Vitacost.com Healthy Living Shop or try our Vitacost.com Personal Care & Tea Shop.
Fresh Strawberry Shortcake Pancakes with Whipped Coconut Cream
Prep Time: 15 Minutes Cook Time: 15 Minutes Yield: 4 Servings
- 1 Large Egg, Room Temperature
- 1 Cup Buttermilk (Ingredients Should be Cultured Milk and Salt Only)
- 2 Tablespoons Unsalted Butter, Melted and Cooled
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup Whole Wheat Flour (100% Whole Grain)
- 1/2 Cup Oat Flour (100% Whole Grain)
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 2 Tablespoons Organic Cane Sugar (Or Granulated Sugar)
- 1/2 Teaspoon Cinnamon (I Prefer Ceylon Cinnamon)
- 1 Cup Strawberries, Sliced (Use Organic if Possible)
- 1/2 Cup Whipped Coconut Cream, From a Can (Try my “Whipped Coconut Cream” recipe)
- In a medium bowl, whisk the egg slightly and then add the buttermilk, melted butter and pure vanilla. Whisk wet ingredients briskly until combined.
- In a separate bowl add the whole wheat flour, oat flour, baking powder, baking soda, salt, cinnamon and sugar. Whisk dry ingredients until combined and the flour is aerated.
- Pour the buttermilk mixture into the flour mixture and stir or whisk together gently until just combined. Don’t overmix to keep the cakes tender.
- Heat a lightly greased pan or griddle on medium low heat. I like to use coconut oil to grease the pan.
- To cook the pancakes, pour 1/4 cup of the batter into the well heated pan. When the pancake is bubbly on the top and golden brown on the bottom, flip it over and cook until browned on the second side.
- When the second side is brown, move it to a plate and top the pancake with the sliced strawberries and a dollop of rich flavorful whipped coconut cream. Then sprinkle with a little Ceylon cinnamon and serve.
Whipped Coconut Cream
- A day ahead of time, empty a can of Whole Foods 365 Coconut Milk into a metal bowl. Whip with a whisk for about a minute until smooth. Be careful not to over whip. The consistency will still be thin.
- Pour into a covered glass container and store in your refrigerator overnight until it becomes thick. Try my “Whipped Coconut Cream” recipe.