Ingredients:

  • 1.5 cups (225g) fresh strawberries, finely diced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (21g) raw honey
  • 2 cups (250g) white whole wheat flour
  • 2 tbsp (25g) coconut sugar
  • 1.5 tsp (6g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1.5 cups (355ml) low-fat buttermilk, room temperature
  • 1 large egg, beaten
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla bean paste

Instructions:

  1. Combine the 1.5 cups diced strawberries, lemon juice, and honey in a small bowl. Let macerate for at least 15 minutes.
  2. In a large mixing bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, and sea salt.
  3. In a separate pitcher, whisk together the buttermilk, beaten egg, melted butter, and vanilla bean paste.
  4. Make a well in the center of the dry ingredients and pour in the liquid mixture. Gently fold until just combined; do not overmix.
  5. Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look dry, then flip and cook for another 1-2 minutes until the centers spring back when lightly pressed.