Hearty and healthy whole grain pancakes served with an easy to make strawberry lemon sauce – perfect for brunches or family breakfast.
Yield:8-10 pancakes. 1x
For pancake batter:
1 1/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 cup ground flaxseed
1 1/2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the strawberry lemon syrup:
3 cups sliced strawberries
1/4 – 1/3 cup water
2 tablespoons sugar
Juice and zest from one large lemon
For the batter, in a large bowl, whisk together flours, flaxseed, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, eggs, butter and vanilla.
Mix wet ingredients into dry ingredients until just incorporated.
Coat griddle or frying pan with cooking spray and heat over medium heat.
Pour about 1/2 cup of batter for each pancake. Let cook for a few minutes until bubbles form. Once a few bubbles pop, flip pancakes and cook for another few minutes before removing from griddle. Repeat with remaining batter.
For strawberry lemon syrup, add 2 cups strawberries, 1/2 cup water and sugar to medium pot and just bring to a boil, whisking often. Reduce to a simmer and cook for about 15 minutes until syrup thickens, stirring frequently. (Note: if you want a thinner syrup, add another few tablespoons of water.)
Remove from stove and mix in remaining strawberries, lemon juice and zest.