Strawberry Pancakes
These strawberry pancakes are a delicious change of pace to the typical breakfast scene. Topped with whipped cream, syrup and fresh berries, they're impossible to resist!
Servings: 5 servings
Calories: 411kcal
Ingredients
- 1 ounce freeze-dried strawberries
- 2 cups flour
- 1/3 cup sugar
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk or more
- 1/4 cup vegetable oil
- 1 egg
- red food coloring optional
Instructions
- Add the freeze-dried strawberries to a food processor. Pulse until they're a fine powder.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Then stir in the strawberry powder.
- Make a well in the center of the dry ingredients. Add the milk, oil and egg to the well. (If you like thinner pancakes, you add more milk.)
- Use a whisk to mix together the dry and wet ingredients until smooth. Stir in red food coloring if desired.
- Use a 1/4 c measuring cup to scoop the batter onto a greased, hot griddle.
- Flip when bubbles form on the top of the pancakes.
- Cook the second side until golden brown.
- Serve pancakes with whipped cream, fresh strawberries and syrup (maple or strawberry).
- Enjoy right away, refrigerate for up to 5 days, or freeze in Ziploc baggies for those mornings you need something quick!
Nutrition
Calories: 411kcal | Carbohydrates: 61g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 598mg | Potassium: 197mg | Fiber: 2.5g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 353mg | Iron: 1.5mg