Strawberries add summery flavour to these pancakes. Serve with more juicy sweet berries and a drizzle of maple syrup. Recipe and photo courtesy of Foodland Ontario
Preparation Time: 10 minutes
Cooking Time: about 6 minutes per batch
Standing Time: 10 minutes
Makes 12 pancakes
1-1/4 cups (300 mL) buttermilk
1 cup (250 mL) large-flaked rolled oats
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) each baking powder, baking soda and cinnamon
1/4 tsp (1 mL) salt
2 Ontario eggs
2 tbsp (25 mL) Ontario maple syrup
2 tbsp (25 mL) vegetable oil (approx)
1 tsp (5 mL) vanilla
1 cup (250 mL) diced Ontario strawberries
1-1/2 cups (375 mL) sliced Ontario strawberries
In large bowl, combine buttermilk with oats; let stand for 10 minutes.
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture. In small bowl, whisk together eggs, maple syrup, oil and vanilla. Stir into oat mixture. Gently stir in diced strawberries.
Heat large nonstick skillet over medium heat. Brush with thin layer of oil. For each pancake, drop 1/4 cup (50 mL) batter onto skillet and cook for 4 minutes or until edges are dry and bottoms are golden. Flip and cook for 2 minutes or until golden and puffed. Repeat with remaining batter, brushing with oil between batches and adjusting heat as necessary. Serve topped with sliced strawberries.
PROTEIN: 5 grams
FAT: 4 grams
CARBOHYDRATE: 19 grams
FIBRE: 2 grams
SODIUM: 210 mg