Perfect Whole Wheat Strawberry Pancakes

June 11, 2018

These Perfect Whole Wheat Strawberry Pancakes are the most fluffy, thick hotcakes to ever grace your breakfast plates. Bursting with full strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes, these pancakes will leave you wanting another round right after you’ve indulged in the first one. Vegan option available.

Perfect Whole Wheat Strawberry Pancakes

Hey, ya’ll. As you can see, I’m kicking off the week with something sweet and savory like these pancakes. I’m still reminiscing on how delicious they were!

Can you tell that they made my weekend so much better? Haha.

Unlike these Blueberry Whole Wheat Pancakes, these pancakes are super fluffy! I just can’t stop raving over how fluffy they are. YUM!

But do you want to know the best part?—they are actually most dairy-free and the whipped cream is entirely dairy-free and vegan. It’s a CocoWhip! made from my favorite brand–So Delicious of course! Trust me, this whipped cream is oh so delicious! Haha. 

While the original and low-fat version are the only two types of CocoWhip available from this brand at the moment, I am confident that there will be an extension of the line very soon.

I remember discovering the So Delicious brand sometime last year and only starting out with their coconut milks.

And now, they have expanded to ice creams, dessert toppings, ice cream bars, creamers, yogurts, and shredded “cheeses”.

It’s so amazing how many options are now available and I’ve thoroughly enjoyed every one!

Perfect Whole Wheat Strawberry Pancakes

Since strawberry is the go-to fruit for the summer (It’s in full season), I’ve been enjoying all things strawberry and these pancakes were no exception.

While most strawberry pancake recipes have a subtle hint of strawberry flavor, I chose to take things in bit further by adding not only strawberry compote in the batter, but also strawberry extract (which by the way has a hint of alcohol present). And boy do you taste STRAWBERRY and it was SO GOOD!

So, if you’re in a great mood for all things strawberry, be sure to check out these great options:

Easy Strawberry Cinnamon Whole Wheat Hand Pies

5-Ingredient Strawberry Cheesecake Milkshake

Maple Whole Wheat Oatmeal Strawberry Shortcake

Strawberry Sweet Rolls with Lemon Cream Cheese Glaze

Perfect Whole Wheat Strawberry Pancakes

So let’s get strawberry wasted together and satisfy that sweet tooth. Haha. Now, let’s dig right in to this recipe.

Start by whisking together the whole wheat flour, sugar, baking powder, baking soda, and sea salt in a large bowl and set aside.

In a separate bowl, add the buttermilk, egg, melted butter, vanilla extract, and strawberry extract and whisk together until well combined.

Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. Once fully combined, add the strawberry compote and stir a few times. **Try not to Over-mix.**

Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.

Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

To serve, stack pancakes onto one another and add a scoop of strawberry compote, CocoWhip!, and sprinkle a few coconut flake shavings on top and lightly drizzle with maple syrup, if desired.

Bon Appetite!

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If you choose to make these Perfect Whole Wheat Strawberry Pancakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Perfect Whole Wheat Strawberry Pancakes

Perfect Whole Wheat Strawberry Pancakes

Perfect Whole Wheat Strawberry Pancakes

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
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Ingredients

  • 1 cup organic whole wheat flour (I use Bob's Red Mill)
  • 2 tsps organic pure cane sugar (I use Wholesome Sweets)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup dairy-free buttermilk (See Notes!)
  • 1 large organic egg, room temp. (I use Organic Valley; See Notes for Vegan option!)
  • 2 Tbsps unsalted butter, melted (I use Land O'Lakes; See Notes for Vegan option!)
  • 1 tsp vanilla extract
  • 1 Tbsp strawberry extract (I use McCormick)
  • 1/2 cup Homemade strawberry compote (See Notes!)

Other:

  • CocoWhip!, optional
  • coconut flakes, garnish
  • pure maple syrup, garnish

Instructions

  • Start by whisking together the whole wheat flour, sugar, baking powder, baking soda, and sea salt in a large bowl and set aside. 
  • In a separate bowl, add the buttermilk, egg, melted butter, vanilla extract, and strawberry extract and whisk together until well combined.
  • Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. Once fully combined, add the strawberry compote and stir a few times. **Try not to Over-mix.**
  • Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it's opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and add a scoop of strawberry compote, CocoWhip!, and sprinkle a few coconut flake shavings on top and lightly drizzle with maple syrup, if desired.
  • Bon Appetite!

Tips & Tricks

DAIRY-FREE BUTTERMILK: Simply whisk together 1 cup of coconut milk (or your favorite plant-based milk!) and 2 Tbsps of lemon juice. Set aside for 10 minutes before using in recipe.
STRAWBERRY COMPOTE: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.
EGGS (VEGAN OPTION): Substitute by using 'flax eggs'. Simply stir together 1 Tbsp of ground flaxseed meal and 3 Tbsps of water together and let mixture sit for 15 minutes before using. It should thicken.

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Perfect Whole Wheat Strawberry Pancakes.

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  1. These sound so good! I’m not a huge fan of using vegan butter though – do you think there’s something I could replace this with, like coconut oil?

  2. What a great recipe!! I love that it is BURSTING with strawberry flavor. Now that is my kind of pancake. Thanks for the amazing recipe.
    AND I am all about the coco-whip. Delicious!

    • Thanks so much, Susie! Yes, it definitely is bursting with strawberry flavor without making it overwhelming. I do love the coco-whip also. The So Delicious brand definitely makes great dairy-free alternatives!

    • Funny thing—I never knew that strawberry extract existed either until shopping around on Jet.com. They definitely aren’t included in stores (at least not the ones I’ve been in). But it is such a nice touch to giving things a strawberry boost. Plus, there’s a hint of alcohol so that’s perfect! Haha.

  3. Love how fluffy and delicious these pancakes look with strawberry topping (my favorite). This sounds like perfect weekend breakfast!

    • Yes, they really are fluffy and so GOOD! I love strawberry topping too, so that on top of the strawberry flavor of the entire pancake made it perfect for sure!