I have your weekend breakfast right here.
Nothing too time-consuming or labor-intensive, just a stack of fluffy almond-spiked buttermilk pancakes stuffed with fresh strawberries and topped with a simple homemade strawberry syrup.
Sounds good, right?
It is.
Despite – actually, in spite of – the dreary weather we’ve been having, this springtime breakfast is the perfect meal to wake up to. The pancakes are filling and decadent-tasting, but light enough to keep you from wanting to go back to bed after eating breakfast.
If you’re contemplating tossing some chocolate chips into the batter and/or drizzling some melted peanut butter over the top of the pancake stack, I like the way you think ;).
Happy weekend!
Strawberry Almond Pancakes for One
Prep Time: 5 minutes
Cook Time: 4 minutes
Keywords: fry breakfast almonds strawberries spring summer
Ingredients (1 serving)
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp unrefined granulated sugar (such as evaporated cane juice)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white, preferably organic
- 1/2 cup well-shaken low fat buttermilk, preferably organic
- 1/4 tsp almond extract
- 3/4 cup chopped hulled fresh strawberries, preferably organic, divided use
- 2 Tbsp toasted sliced almonds
- 1/2 tsp vegetable oil or butter
- 1 Tbsp pure maple syrup, preferably Grade B
Instructions
In a medium mixing bowl, whisk together the flour through salt.
In a large mixing bowl, whisk together the egg white, buttermilk, and almond extract.
Stir dry ingredients into the wet just until moistened. Fold in 1/2 cup chopped strawberries and sliced almonds. Set aside to rest.
Heat oil or butter in a large nonstick skillet or griddle over medium/medium-low heat.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
While pancakes are cooking, heat the remaining 1/4 cups chopped strawberries and maple syrup in the microwave until hot (about 3o seconds). Lightly mash strawberries.
Serve pancakes with strawberry maple syrup.
Nutritional Information:
483.0 calories, 10.5 grams fat, 2.3 grams saturated fat, 12.3 grams fiber, 30.9 grams sugars, 17.3 grams protein
How perfect these would be for a mother’s day brunch. Thanks for the idea hun!
I heart pancakes for one…however, those look so good I would need to make more before my boyfriend at them all!
Yum! What a fabulous idea for one. Sounds awesome!
oooh, yum. love the almond addition. i’ve been enjoying oatmeal with coconut milk and strawberries this week for breakfast, but this might have to happen if i have the time :)
Almonds and strawberries…mmm! Perfect warm weather breakfast!
Yum, these look amazing and you have quite the pancake collection. Going to go sifting through your blog now to see what else I can find :)
Just this morning, I was food-day-dreaming about peach almond pancakes! We are on the same wavelength! Why do you prefer Grade B syrup?
Great minds think alike! I prefer the robust maple flavor of grade B syrup, but of course you may use whatever grade you like =).
Yum! Your pancakes sound amazing! Yum, yum!!!
I love pancakes. I hardly have time in the morning, so I think brekfast for dinner is in order :)
These pancakes look divine. Can’t wait to try this for breakfast.
[...] 2. Sunday is pancake day for me, well any day really is but generally I will try out a new recipe. I was limited in strawberries so this was the perfect recipe, and I replaced whole wheat pastry flour with whole wheat flour. Since I didn’t have buttermilk, I used my Flaxseed milk instead. There was no difference, and I will be making this again, Strawberry Almond Pancakes. [...]