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
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
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.
483.0 calories, 10.5 grams fat, 2.3 grams saturated fat, 12.3 grams fiber, 30.9 grams sugars, 17.3 grams protein