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Whole Wheat Pancakes With Strawberry Sauce


  • 3/4 cup(s) flour, all-purpose
  • 3/4 cup(s) flour, whole-wheat
  • 1 1/2 teaspoon baking powde
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large egg(s)
  • 3/4 cup(s) milk, fat-free
  • 1 cup(s) buttermilk, low-fat
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 16 ounce(s) strawberries, fresh (2 pints) or hulled, or 4 cups frozen strawberries, unsweetened, thawed
  • 1 teaspoon lemon juice, fresh
  • 2 tablespoon maple syrup, pure
  • sugar, powdered, (optional)


For the Pancakes:

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, nonfat milk, buttermilk, honey, and vanilla.

Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.

For the Strawberry Sauce:

Place the strawberries in a food processor and process them into a chunky puree. Transfer them to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup.

Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectionersí sugar, if using, and serve.

Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce. Serving size: 3 pancakes and 1/3 cup sauce.

Nutrient Notes:

This recipe is an excellent source of Vitamin C, Manganese, Selenium, Iodine, Phosphorus, Thiamin, Folate, Riboflavin, Fiber, and Calcium. It is also a good source of Iron, Magnesium, Niacin, Copper, Potassium, Vitamin B6, Zinc, and Pantothenic Acid.

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