Whole Wheat Strawberry Pancakes

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Pancakes

Ingredients

1 Cup Whole Wheat Flour
2 Tblspn Sugar
1 Tspn Baking Powder
1/2 Tspn Baking Soda
1/2 Tspn Salt
1 Egg
1/2 Cup Butermilk
1/3 Cup Strawberry Puree
2 Tblspn Butter, melted
Oil for brushing pan

Directions

• In a large mixing bowl; sift together flour, sugar, baking powder, baking soda & salt.
• Whisk in buttermilk, egg, strawberry puree & butter just until combined(batter should be thick & creamy in consistency. If you find the batter too thick just add few tablespoons of extra buttermilk until reaching desired consistency).

• Heat a lightly oiled frying pan over medium flame. Pour batter onto the pan, using approximately 1/4 cup for each pancake & spread out gently into a round shape with the back of your ladle.

• Cook each side for 3-5 minutes, until lightly golden brown & repeat the process with the remaining batter.

• Top pancakes with chocolate sauce or maple syrup or blueberry sauce or chocolate syrup.

• Serve hot.

Note:

• For Strawberry Puree; add 6-8 strawberries in a blender & blend into a smooth paste.
• Leftover pancakes can be stored in refrigerator for upto 2 days.