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
