Did you know it’s National Pancake month? My kids think it should be pancake day, everyday. During this cold, snowy winter I felt the need for something sweet and summery. Strawberry shortcake is one of my favorite desserts so I decided to create some strawberry shortcake pancakes!
This is a pretty easy pancake from scratch recipe. {I usually keep a batch of dry pancake mix on hand for when my little ones request pancakes. It’s a lot faster to just add one egg, one cup of yogurt and one cup of milk on a busy weekday morning.} The pancakes are a little on the thick side, kind of what you would expect from a strawberry shortcake dessert. Whipped cream is a must…my kitchen helpers love to do it themselves. Which means they put on way too much! I can’t help but laugh because I love whipped cream nearly as much as they do.
I use a strawberry huller to save as much of the strawberry as possible. The kids like to help out with this task while I prep the ingredients. Then they take turns stirring- one stirs the dry ingredients and the other one stirs the wet ingredients.
My kitchen helpers.
One new trick for cooking pancakes- brush the griddle with coconut oil to make it non-stick. It gives it a nice crisp finish and is healthier than a lot of the cooking sprays on the market.
The pancakes turned out delicious and everyone enjoyed overindulging in whipped cream. The strawberries went fast too…I can’t believe how fast the kids will polish off a box of strawberries.
Ingredients
- 2 cups white whole wheat flour
- 1/4 cup old fashioned oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened coconut
- 2 eggs lightly beaten
- 5.3 oz Stonyfield Strawberry Greek yogurt
- 1 1/4 cup milk
- 1 cup chopped strawberries
- whipped cream
Instructions
- Combine all dry ingredients in a large bowl.
- Add wet ingredients to dry ingredients and combine well.
- Fold in strawberries.
- On a hot griddle or skillet, brush with coconut oil.
- Over medium-hot heat, drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
- Flip pancake and cook for an additional minute.
- Serve immediately or cool on a rack completely before storing (or freezing.)
- Serve with whipped cream in layers. {or syrup, or both!}
Notes
I am a Stonyfield Clean Plate Club Ambassador and created this recipe for them using their Organic Greek Yogurt.
