Whole Wheat Strawberry Pancakes

By Dane Feldman

Photo by Dane Feldman.

Brunch is incomplete without pancakes and since I try to keep most of my recipes on the healthy side, these pancakes are of the guilt-free persuasion. They contain real fruit, a blend of whole wheat flour and regular flour, as well as almond milk instead of regular milk.

Serves 4-5.

What you’ll need:
1 cup whole wheat flour
1 cup flour
2 tsp cinnamon
1/2 tsp salt
4 tsp baking powder
2 eggs
2 cups almond milk
2 tsp vanilla
6 strawberries, chopped

Mix the dry ingredients in a large bowl together with a spoon. In a separate bowl, beat the eggs and add in the vanilla and milk. Combine the wet and dry ingredients in the large bowl and mix well with a whisk until the batter reaches the desired consistency.

Chop the strawberries into small pieces and mix them into the batter.

Heat some butter or margarine on a large griddle pan and spoon the batter onto the griddle with a tablespoon leaving some space in between pancakes.

Cook each pancake until you see small holes and the edges start to brown. Flip and cook until brown. You may need to add more margarine or butter to the griddle with each new batch.

I serve this with maple syrup and bacon for the best brunch experience.