TGIF, Friends! We're finally seeing glimpses of summer this week in our boxes and nothing gets me more excited for sunshine like fresh summer berries! We've got organic strawberries up to bat this week and you're going to want to use them right away, say, for breakfast tomorrow!? How about some Whole Wheat Strawberry Pancakes?
You can ditch this homemade batter and go with your favorite pre-made if you'd like, but this recipe is quick and makes delicious, fluffy and healthy-ish pancakes. I usually double my batch and freeze the rest in 3-4 stacks for a quick breakfast reheating situation in the future. You can microwave them or pop them in the toaster! Trust me, it really glams up a Tuesday morning breakfast before work!
You can mix the strawberries directly into the batter, or do what I do, and sprinkle them on top before the flip. I think I just like the way it looks haha. Let's dig in.
Whole Wheat Strawberry Pancakes
1 container Perfectly Imperfect strawberries, sliced
1 1/2 cup whole wheat flour
3/4 cup almond milk
1/2 cup yogurt
1 tsp baking powder
1 tsp baking soda
3 T coconut sugar
1/2 tsp salt
1 T vanilla extract
1. Mix flour, baking soda, baking powder, salt and sugar together in a large bowl. Add eggs, yogurt, milk, and vanilla. Stir until the batter is smooth and combined.
2. Preheat griddle or a non stick skillet over medium heat and spoon in 1/4 cup dollops. When bubbles for around the edges of the pancake, sprinkle a few slices of strawberries on top and then flip, cooking for 1-2 more minutes on the other side.
3. Serve with additional cut up strawberries and a drizzle of syrup. Remaining pancakes last up to 5 days refrigerated, or can be frozen for several months. Enjoy!
Hope you have a wonderful weekend and be sure to tag us in your food photos you create with your box this week- @perfectlyimperfectproduce, on instagram. We love to share customer creations each Sunday, so be sure to check our story out! Thanks for another great week!