When January rolls around, I am like every other human on this planet. I crave healthy food, have a few pounds to lose, and am over the cold. I begin to crave the sunshine and fresh berries more than anything else. Thankfully, living in Southern California, the sunshine and strawberry season are right around the corner!
In an effort to eat healthy and lose the excess pounds that my family and I gained over the holidays, I have done a massive revamp of my daily cooking. Instead of white flour we have switched to whole wheat and I have found myself adding flaxseed meal to everything. Flaxseed meal has tons of nutrients and is packed with fiber. Just like regular pancakes, these babies are light, fluffy, and delicious. My kids couldn't even tell the difference and gobbled them up in minutes.
Strawberries are slowly trickling into our local stores and farmer's markets, and we can't be more excited! We literally live off of fresh strawberries from mid January to the end of summer. When they are not in season, we always have a few bags of frozen strawberries for smoothies and syrup. This strawberry syrup is so delicious and fresh and contains only a few ingredients unlike most bottled versions. It is really easy to make and great for pancakes, waffles, and even ice cream!
Whether you’re looking for a healthier pancake option or not these fiber rich pancakes topped with a fresh strawberry syrup will certainly not disappoint.
- 1 cup whole wheat flour
- ¼ cup flax Seed meal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 and ¼ cup buttermilk (or regular milk)
- Butter or oil for frying
- Strawberry Syrup-
- 1 cup water
- ¾ cup sugar
- 2 cups strawberries , quartered
- Additional 1 cup diced strawberries (optional)
To make the pancakes, combine dry ingredients in a large bowl.
Make a well in the center and add eggs, vanilla and buttermilk.
Whisk until batter is smooth and slightly runny.
Melt butter or heat oil in a large skillet on medium heat.
When pan is hot, pour ⅓ cup of batter onto hot pan.
Cook until bubbles began to appear on top, about 1 ½ minutes.
Flip and cook until pancake is golden brown and set in the middle, about 2 minutes.
Repeat with remaining batter.
To make the strawberry syrup, combine water and sugar in a saucepan over medium high heat and stir until sugar is dissolved.
Mix 2 cups of strawberries into saucepan and bring to a boil.
Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes.
Store in an airtight container in the fridge if making in advance. Can be made up to 4 days in advance.
Right before serving, stir in 1 cup diced strawberries (optional) for added texture.
Pancakes makes 4-5 servings.