Breakfast

Strawberry Lemon Pancakes is for Breakfast.

Strawberry Lemon Pancakes takes 10 minutes to prepare.

Strawberry Lemon Pancakes takes 15 minutes to cook.

Strawberry Lemon Pancakes makes 3 servings.

The ingredients for Strawberry Lemon Pancakes are:

1/2 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
1/2 tsp salt
2 tbsp canola oil
1 1/4 cup unsweetened original almond milk (can also use plain soy or rice milk)
1/3 cup water
1 tsp vanilla
2 tbsp pure maple syrup
2 tsp grated lemon zest
1 cup fresh sliced strawberries (you could also use blueberries)
cooking spray or oil to grease pan

Here is how you make Strawberry Lemon Pancakes:

Preheat a nonstick skillet or pan on medium high heat.Sift together flours, cornmeal, baking powder and salt. In a separate bowl, mix all other ingredients except strawberries. Add the wet ingredients to the dry while stirring gently. Mix just until combined (it's okay to have lumps- just don't over-mix or pancakes will be tough). Gently fold in strawberries. Just a couple of quick stirs will do. Spray pan with cooking spray. Pour about 1/4 cup of batter into pan with a ladle or measuring cup. Cooking pancakes until brown on bottom and bubbles form on top, about 4 mins. Flip pancakes over and cook until bottoms are browned and pancakes are barely firm to touch. Transfer to plates or a heated 200F oven to keep warm. Repeat with remaining batter, adding more spray or oil to the pan as needed. Cooked pancakes can be frozen and reheated for a quick weekday breakfast!Number of Servings: 3Recipe submitted by SparkPeople user VEGEATS.

The nutritional information for Strawberry Lemon Pancakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 331.7

• Total Fat: 11.7 g
• Cholesterol: 0.0 mg
• Sodium: 797.1 mg
• Total Carbs: 52.7 g
• Dietary Fiber: 5.3 g
• Protein: 5.8 g

The dietary needs meet for Strawberry Lemon Pancakes is Vegan