Whole wheat Butter Milk Pancakes with Strawberry Sauce
Ingredients
Pancakes:
- 2 cups Whole wheat flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 3/4 cups Low fat Buttermilk
- 1/4 cup Yogurt
- 2 tbsp Maple syrup/Honey
- 1tsp Vanilla essence
- 3 tbsp melted coconut oil /Butter/Oil
- 1 ripe Banana mashed
- 1/2 cup Chocolate chips
- 1/2 kg Strawberries, chopped
- 1/4th cup Sugar
- 1/2 tsp Lemon juice
Method:
Pancakes:
- Place flour, baking powder, baking soda in a large mixing bowl; whisk together.
- In a medium bowl, whisk together Buttermilk, Yogurt, maple syrup, vanilla essence and oil.
- Add wet ingredients to dry ingredients and mix just until combined. Stir in mashed bananas and chocolate chips. Let sit 10 minutes.
- Heat a non-stick skillet over medium low heat. Drizzle a teaspoon of oil in pan and use a spatula to spread it around.
- Form pancakes by pouring 1/4 cup batter into skillet, spreading batter out to make a circle.
- Cook until bubbles form on surface and bottoms of pancakes are brown, about 2-3 minutes; flip pancakes and cook other side, about another minute or two.
- Repeat with rest of batter, oiling pan as necessary in between batches.
Strawberry Sauce:
- In a pan add strawberries, sugar and lemon juice.
- Cook on medium flame.
- Simmer 5-7 minutes, until strawberries break down.
Note:
This recipe makes 14 pancakes when using 1/4 cup batter for each pancake or 7 large pancakes when using 1/2 cup for each pancake. To make heart shape pancakes, you will need a heart shape cookie cutter. Make round pancakes slightly larger than the heart shape cookie cutter (I used a 4 1/2" heart shape cookie cutter which required 1/2 cup batter for each pancake). Once pancakes are cooked, transfer them to a cutting board and use cookie cutter to cut out heart shaped pancakes.
When ready pour strawberry sauce on pancakes and serve.