Yield: 6 -8 pancakes

Roasted Strawberry Pancakes

Ingredients

1 cup all-purpose flour, or 1/2 cup whole wheat pastry flour and 1/2 white
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoon canola oil
1 large egg, lightly beaten
For the Berries:
2 1/2 cups sliced and hulled strawberries
sugar for sprinkling

Instructions

Preheat the oven to 400F. Spread the berries evenly on a rimmed, foil-lined baking sheet and sprinkle with sugar. Roast for 10-15 minutes or until juices have been released and the berries are tender.
Drain berries reserving the juice. Set aside.

For the Pancakes:

Whisk together the dry ingredients and then add the buttermilk, oil, egg, and 2 tablespoons of the strawberry juice, whisking until well-combined. Fold in 1/4 cup of the roasted strawberries.
Pour pancake batter into a well-buttered skillet- flipping when bubbles have popped and the bottom is golden. Top with roasted strawberries and maple syrup.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g