Description
An easy recipe for the BEST fluffy strawberry white chocolate chip pancakes! Made with simple ingredients: oat flour, almond meal, whole wheat flour and coconut.
Ingredients
Scale
Dry Ingredients
- ¼ cup white whole wheat flour
- ¼ cup almond meal
- ½ cup oat flour
- ¼ cup unsweetened coconut flakes
- 1 tablespoon dark brown sugar
- 1 tablespoon cane sugar
- ¾ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup milk
- 1 modified flax egg (1 1/3 tablespoons ground flax + 3 tablespoons water)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon almond or vanilla extract
Add-in Ingredients
- ½ cup white chocolate chips
- ¾ cup diced strawberries
Instructions
- First, make your flax egg in a small bowl. Cover bowl and allow to set in the fridge for a few minutes.
- Whisk all of the dry ingredients in a medium-sized bowl. Add in wet ingredients. Whisk a few times, quickly incorporating the ingredients. Be careful not to overmix.
- Gently fold in chocolate chips. With just a few strokes, fold in strawberries.
- Preheat the oven to 225F degrees. Line a baking sheet with foil. Coat with nonstick spray. Set aside.
- Set a skillet to medium-low heat. Coat with nonstick spray. Scoop ¼ cup batter into skillet, making sure to space out pancakes. When several bubbles of air rise up and pop in the pancake, it’s time to flip. Test one pancake for doneness by flipping- this will give you a good idea of how long each pancake takes. If the pancake falls apart, it’s too soon. If the pancake flips easily and is golden brown with a crispy surface, it’s perfect!
- In between each round of making pancakes, make sure to carefully wipe off the skillet with a damp cloth, removing all crumbs. Then, coat with nonstick spray.
- Put pancakes on baking sheet and place into the oven, to keep warm until ready.
- Enjoy!
Notes
You can swap out the add-in ingredients for whatever fruit, nut or other toppings you’d like.
- Prep Time: 5 mins
- Cook Time: 15 mins