Pancakes are a fun option to make with the kids, who’ll enjoy eating them either way. Little chefs can help to mix up the pancake batter, while older kids can help to cook the pancakes.
Strawberries are a sweet addition to these easy pancakes. Whip up a batch on the weekend to enjoy through the week for quick breakfasts. Mixing whole-wheat flour with all-purpose flour is an easy way to bump up the fibre in your recipes.
While strawberries are in season just – and running a little behind, as noted – you can easily substitute for any other seasonal fruit you’d like to try.
If you’re making them now to enjoy later, layer pancakes between wax or parchment paper and freeze for up to two weeks. Pop in the toaster to enjoy for a quick breakfast or warm through in the microwave.
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 2 tsp. baking powder
- Pinch ground cinnamon
- 1-1/2 cups skim milk
- 1 egg
- 2 Tbsp. canola oil
- 2 tsp. vanilla
- 1 cup diced fresh strawberries
- In a large bowl, whisk together whole-wheat and all-purpose flours, sugar, baking powder and cinnamon.
- In another bowl, whisk together milk with egg, oil and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries.
- Spray griddle or nonstick skillet lightly with cooking spray. Heat over medium heat. Using 1/4 cup measuring cup, pour batter onto hot griddle. Cook for about 2 minutes or until bubbles start to appear. Flip and cook for another minute or until light golden brown. Repeat with remaining batter.