These easy strawberry pancakes can be whipped up quickly on the weekend and enjoyed throughout the week for quick breakfasts.
250 mL (1 cup) whole wheat flour
125 mL (½ cup) all purpose flour
30 mL (2 tbsp) granulated sugar
10 mL (2 tsp) baking powder
Pinch ground cinnamon
375 mL (1 ½ cups) skim milk
30 mL (2 tbsp) vegetable oil
10 mL (2 tsp) vanilla
250 mL (1 cup) diced fresh strawberries
Preheat oven at 120 °C (250 °F).
In a large bowl, whisk together whole wheat flour, all purpose flour, sugar, baking powder, and cinnamon.
In a separate bowl, whisk together milk, egg, oil, and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries.
Lightly spray a non-stick pan or griddle with cooking spray and heat over medium heat. Using a 60 mL (¼ cup) measuring cup, pour batter onto hot pan. Cook for about 2 minutes or until bubbles start to appear on top. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter. Place pancakes on a baking sheet and keep warm in a preheated oven.