Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Silk® Vanilla Cashewmilk
1 1/2 Tbsp fresh lemon juice
2 large eggs
1 Tbsp honey
3 Tbsp coconut oil
Whipped coconut cream or whipped cream
1 lb strawberries
1 tsp lemon zest
1/3 cup honey
2 Tbsp water
1 1/2 tsp cornstarch
Directions
Bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted. In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.
Preheat a non-stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds. In a separate mixing bowl whisk together Silk® Vanilla cashewmilk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil. While whisking, slowly pour cashew milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non-stick cooking spray then pour about 1/3 cup batter onto griddle at a time. Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown. Serve warm with strawberry syrup and optional whipped coconut cream or whipped cream.
