Get the recipe: Homemade Strawberry Pancakes (with flax seeds)
Elevate your next breakfast with these homemade, healthy strawberry pancakes. Made in one bowl, they're easy, kid-friendly, and the perfect recipe for those sweet, summertime strawberries.
Ingredients
- 1 1/2 cups flour white whole wheat, all-purpose, 50/50 all-purpose and whole wheat, gf blend
- 3 tsp baking powder
- 1/4 tsp baking salt
- 1 tsp cinnamon
- 1 tbsp ground flax seeds (optional)
- 2 tbsp melted butter or oil, coconut oil, vegetable oil, olive oil or avocado oil
- 2 tbsp maple syrup
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups milk regular or any plain plant-based milk
- 1 cup strawberries hulled and diced
Instructions
- Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, ground flax seeds, and cinnamon.
- Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, and milk.
- Incorporate: Stir until incorporated, do not overmix.
- Strawberries: Gently fold in the strawberries and let sit while the pan heats up.
- Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 3 tablespoons of batter onto the pan and let cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
- Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all the batter.
- Serve and Enjoy!
Notes
Age: 9 months and up
Yield: 15 small pancakes
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to a month. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
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