Strawberry Shortcake Pancakes
Published by Countryman Press
Strawberry shortcake is the perfect dessert when strawberries are at their peak, so why not turn that scrumptious treat into a delicious breakfast? Layer each pancake with a bit of whipped cream for that true strawberry shortcake taste!
Nutrition HighlightsLow Calorie
Dietary ConsiderationLow Calorie
Taste and TextureFruity, Sweet
Type of DishFruit, Pancakes
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 2% low-fat milk
- 1 cup thinly sliced strawberries
- Whipped cream and strawberries, to serve
Add all of the ingredients, except for the strawberries, to a blender. The melted coconut oil might harden up when combined with colder ingredients, so you can slightly warm the milk to help prevent this from happening if you’d like.
Blitz everything in the blender until you have a smooth liquid.
Pour the pancake mixture into a large bowl.
Let the batter rest for 5 to 10 minutes. This allows all of the ingredients to come together and gives the batter a better consistency.
Spray a non-stick skillet or griddle generously with vegetable oil and heat over medium heat.
Once the skillet is hot, add the batter using a 1/4-cup measuring cup and pour the batter into the skillet to make the pancake. Use the measuring cup to help shape the pancake. Place the sliced strawberries in a single layer in the batter.
Cook until the sides appear set and bubbles form in the middle (about 2 minutes), then flip the pancake. You may need to let these cook a little longer on the first side so that they don’t fall apart when you flip them. The strawberries are heavy and can cause these pancakes to break if they’re not completely set on the first side.
Once the pancake is cooked on that side, remove pancake from the heat and place on a plate.
Continue these steps with the rest of the batter.
To serve, layer pancakes with whipped cream and top with strawberries.
Copyright Pamela Braun, 2017