Every week I post a sweet or savoury, healthy recipe.
Vegetarian | Gluten-Free | Grain-Free | Dairy-Free | Refined Sugar-Free
There's almost no breakfast food that's better than pancakes - at least when it comes to sweet options. Maybe it's from growing up in the U.S. but nothing hits the hungry and nostalgic spot quite like a giant, fluffy pancake.
It was only in moving to the U.K. that I discovered that the rest of the world makes them thin! What!?? They're still tasty but...it's not the same. In this recipe, I give you CHUNKY, FLUFFY pancakes. These soft pillows of yum also have a hint of crunchiness from the polenta. They're made with minimal sugar and yogurt replaces the butter so they're also healthier alternatives to the classic recipes. Don't worry, you won't miss any of the naughtiness because these are delicious!
First whisk together "wet" ingredients in a large bowl. Separately, mix dry ingredients in another bowl. Slowly sift dry ingredients into wet ones. (You can also throw it everything at once...it just won't combine as well.) Once fully mixed, stir in poppy seeds. Set aside.
Next, heat a spoonful of coconut oil in a large skillet over medium high heat. Once the oil is fully melted, add pancake batter slowly to make the size of pancake you want. Spread the strawberry pieces evenly over each pancake. Flip the pancakse as they start to get firm around the edges.
Having destroyed hundreds (you read that correctly) of pancakes, the two tips that help me the most towards pancake perfection are: 1) start with a high cooking heat then lower to medium and 2) always keep the skillet good and greased between batches! Do these two, and your chance of success will be helped immensely!
Once your pancakes are ready, top with syrup, strawberries and yogurt or just gobble them up as is with your hands. I've done both!
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