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Ingredients
For the Pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.
For the Strawberry Sauce:
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce.
Serving size: 3 pancakes and 1/3 cup sauce.
Nutrient Notes: This recipe is an excellent source of Vitamin C, Manganese, Selenium, Iodine, Phosphorus, Thiamin, Folate, Riboflavin, Fiber, and Calcium. It is also a good source of Iron, Magnesium, Niacin, Copper, Potassium, Vitamin B6, Zinc, and Pantothenic Acid.
Nutrition Facts
Number of servings: 4
Amount Per Serving
Calories: 310
Total Fat: 3.5 g
Sat Fat: 1 g
Cholesterol: 110 mg
Sodium: 420 mg
Total Carbohydrate: 59 g
Fiber: 5 g
Protein: 13 g
- 3/4 cup(s) flour, all-purpose
- 3/4 cup(s) flour, whole-wheat pastry, or whole-wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg(s)
- 1 cup(s) buttermilk, low-fat
- 3/4 cup(s) milk, fat-free
- 1/4 teaspoon vanilla extract
- 1 tablespoon honey
- cooking spray
- 16 ounce(s) strawberries, fresh (2 pints), hulled, or 4 cups frozen unsweetened strawberries, thawed
- 1 teaspoon lemon juice, fresh
- 2 tablespoon maple syrup, pure
- sugar, powdered, confectioners' (optional)
For the Pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.
For the Strawberry Sauce:
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce.
Serving size: 3 pancakes and 1/3 cup sauce.
Nutrient Notes: This recipe is an excellent source of Vitamin C, Manganese, Selenium, Iodine, Phosphorus, Thiamin, Folate, Riboflavin, Fiber, and Calcium. It is also a good source of Iron, Magnesium, Niacin, Copper, Potassium, Vitamin B6, Zinc, and Pantothenic Acid.
Nutrition Facts
Number of servings: 4
Amount Per Serving
Calories: 310
Total Fat: 3.5 g
Sat Fat: 1 g
Cholesterol: 110 mg
Sodium: 420 mg
Total Carbohydrate: 59 g
Fiber: 5 g
Protein: 13 g