Light, fluffy and healthy silver dollar pancakes topped with homemade strawberry syrup and slices of banana.
- ¾ cup (95g) whole wheat flour
- ¼ (20g) cup dry oatmeal
- 4 teaspoons (30g) raw sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- Pinch salt
- 1 cup (236ml) milk
- 1 tablespoon (15ml) oil
- 2 egg whites
- 1 cup (166g) strawberries, cleaned and tops removed
- 2 teaspoons (10g) sugar
- 1 lemon, juiced
- In a large bowl, whisk together flour, oats, raw sugar, baking powder, soda, and salt. Pour in milk and oil, stirring well to incorporate. Set aside.
- Pour egg whites into a separate clean bowl. With an electric mixer, whip the whites until they reach stiff peaks. Pour the whipped egg whites into the pancake batter and fold them gently into the pancake batter, careful to not allow the whites to deflate too much.
- Put a pan on the stove over medium high heat and either spray it with cooking spray or add just a little oil and roll it around to coat the bottom. Reduce heat to medium.
- Using a small ladle or a measuring cup with a pour spout, pour in a small amount of batter to make a pancake about 2½-3in (6.35-8.9cm) in diameter. Allow to cook, watching closely.
- When bubbles form and pop, about 2 minutes, they should be ready to flip over. Wait about 2 minutes longer and remove to plate. Repeat with the rest.
- Roughly chop strawberries and put them into a pan. Sprinkle with sugar and lemon juice and allow to sit about 10 minutes to bring the strawberry juice out of the berries.
- Place pan over medium high heat and bring to a slight boil. Reduce to medium low and stir frequently until it becomes thick enough for your liking.
- Server pancakes with strawberry syrup and slices of strawberry and bananas.