Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup

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, melted
• Whipped coconut cream or whipped cream, for serving, optional
• 1 lb strawberries, diced, 3 1/3 cups diced
• 1 tsp lemon zest
• 1/3 cup honey
• 2 Tbsp water
• 1 1/2 tsp cornstarch

Directions

1. Make the strawberry syrup first. Combine the honey, strawberries, and lemon zest in a medium saucepan over medium-high heat and bring the mixture to a boil, stirring often. Lower the heat a bit and keep it bubbling for about 5 minutes, until the berries soften and release plenty of juice. Whisk the water and cornstarch in a small bowl until no lumps remain, then stir that into the strawberries. Continue boiling until the syrup thickens, about 1 minute. Take it off the heat and let it cool a little.
2. For the pancakes, heat a non-stick electric griddle to 375 degrees. In a mixing bowl, whisk the whole wheat flour, baking powder, baking soda, and salt for 20 seconds.
3. In another mixing bowl, whisk together the Silk® Vanilla cashewmilk and lemon juice, then add the eggs and honey and whisk again. Drizzle in the melted coconut oil while whisking.
4. Slowly pour the cashewmilk mixture into the whole wheat flour mixture, whisking as you go. Mix only until the batter comes together. Coat the griddle with non-stick cooking spray, then add about 1/3 cup batter for each pancake. Cook until bubbles show up across the top and the underside is golden brown, then gently turn each pancake and cook the second side until golden brown.
5. Serve the pancakes warm with the strawberry syrup, adding whipped coconut cream or whipped cream if you like.