pantry pancakes

whole wheat strawberry pancake

For sometime now, I’ve been experimenting outside my comfort zone with my own variations on recipes–a fusion, so to speak, between the original and my own tastes and preferences. That’s how I came up with a fusion between Thai style basil chicken and shepherd’s pie a few summers ago.

Necessity, it is said, is the mother of pancakes. I didn’t have any all purpose flour. I had one large egg, whole wheat and cake flours, lots of strawberries, and a deep reluctance to use butter. Still, I can’t throw things in a bowl et voilà, it’s a meal. I guess you could say I’m not ready to give up exact measurements! So inspired by Foodie Pam’s strawberry pancake recipe, I made up this delicious breakfast pancake using what I had on hand in my pantry. The pancake turned out filling, fluffy, and oh-so fine with a little maple syrup drizzled all over it.

Whole Wheat Strawberry Pancakes

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
1 large egg
1 cup nonfat milk
1/2 teaspoon vanilla
1 tablespoon almond oil
1 cup whole wheat flour
1/2 cup cake flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sliced fresh strawberries
Cooking spray

Preparation
In a large bowl, beat the egg. Add the milk, vanilla, and oil. Blend well. Add wheat flour, cake flour, sugar, baking powder, and salt. Stir until well combined. Fold in the strawberries.

Spray cooking spray in a 10 inch skillet. Heat over medium heat until the skillet sizzles when a drop of water touches the surface. Pour half cup of batter in the center of the skillet, spread it a little bit,  and cook until little bubbles appear in the surface. Flip. Reduce heat to medium-low. Cook until the underside is browned, and the top of the pancake, when pressed, is firm to the touch, but not “squidgy” as Nigella would admonish.

What do you have in your pantry to make these pancakes? Here are my suggested ingredient swaps:

  • Canola, vegetable, or extra virgin olive oil
  • Almond extract to ramp up the almond flavor
  • Blueberries
  • Chopped banana
  • Whole milk for nonfat
  • Sprinkle cinnamon sugar or confectioner’s sugar on top
  • Serve with chopped fresh fruit sprinkled with a little stevia, if you like

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