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?
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 ;).
Strawberry Almond Pancakes for One
|Name||Strawberry Almond Pancakes for One|
|Prep Time||10 minutes|
|Cooking Time||10 minutes|
|Total Time||20 minutes|
|Yield||3-4 small pancakes (approx.)|
Please note that the yield can vary slightly based on the size of your pancakes and how thick you pour the batter. Adjust accordingly to your preference.
- 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
Preheat Your Griddle or Pan
Start by preheating a non-stick griddle or a skillet over medium-low heat. You want it to be hot but not too hot that your pancakes burn.
Mix the Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix the Dry Ingredients
In another bowl, combine the buttermilk, vanilla extract, and egg. Whisk them together until well combined.
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
Fold in Strawberries and Almonds
Gently fold in the sliced strawberries and sliced almonds into the pancake batter. This adds a delightful fruity and nutty flavor.
Cook the Pancakes
Add a small amount of butter or cooking spray to the griddle or skillet to prevent sticking. Pour a ladleful of the pancake batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set (usually about 2-3 minutes).
Flip and Cook
Carefully flip each pancake and cook for an additional 2-3 minutes on the other side until they are golden brown and cooked through.
Once your pancakes are done, transfer them to a plate. Top with fresh strawberry slices, a sprinkle of sliced almonds, and a generous drizzle of maple syrup.
- Calories: 483.0 calories
- Fat: 10.5 grams
- Saturated Fat: 2.3 grams
- Fiber: 12.3 grams
- Sugars: 30.9 grams
- Protein: 17.3 grams