Summer lovin’ strawberry pancakes
Fresh summer strawberries are a sweet addition to these easy pancakes, which can be made ahead of time and enjoyed later. Learn more about food storage and other tips in our guide.
This recipe has been adapted to include food safety guidance.
187 cal
Serves 7
Prep time
0h 10m
Cook time
0h 15m
Total time
0h 25m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Gently rinse fresh strawberries under cool running water before preparing them. -
Step 3
In a large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder and cinnamon. -
Step 4
In another bowl, whisk together milk with egg, oil and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries. -
Step 5
Spray griddle or nonstick skillet lightly with cooking spray. Heat over medium heat. Using 1/4 cup (50 mL) measuring cup, pour batter onto hot griddle. 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.
Tips
-
Make these pancakes ahead of time and enjoy them later. Simply layer them between wax or parchment paper and freeze in a freezer safe bag or container for up to two weeks.
Nutritional information
Per serving (2 pancakes)
- Calories
- 187
- Protein
- 6 g
- Sodium
- 122 mg
- Potassium
- 222 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- Cholesterol
- 28 mg
- Carbohydrates
- 29 g
- Fibre
- 5 g
- Sugars
- 8 g
- Added sugars
- 3 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2014
