Strawberry Pecan Pancakes

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Here come the strawberries! I say that with excitement and a fair amount of warning. Excitement because our fridge is overflowing with little red bites of sweetness and warning because recipes may be very strawberry-centric for a while.

See this container? Take that times about five. And that’s just within the last week with many more to come. Awesome, right?

After some discussion we decided not to make jam this year. I made a ton of peach jam last year and even after giving most of it away, we still have too much. With the amount of sugar added to it, we find that we just don’t eat it that often so we think strawberry jam isn’t the way to go for us this year.

But, pancakes, ice cream, salads and bowl after bowl of fresh sliced berries? Yeah, that will work. All the extras will be frozen for use in baked goods and smoothies later this year.

Let’s start with these pancakes. They begin with a base of white whole wheat flour and ground flax seed. Strawberry puree adds the seasonal flavor and chopped pecans give you a bit of a crunch in each bite. Top with chopped fresh berries and maybe a little maple syrup and breakfast is complete.

I think I’ve mentioned this before, but I do have to give my husband credit for the beautiful griddle job on these tasty cakes. I can mix up a good batter, but when it comes to actually cooking pancakes I am a destroyer. I burn them every time. So this recipe was very much a group effort complete with pugs swiping a few pieces of strawberry that fell on the floor during the process.

Strawberry Pecan Pancakes

1 egg, slightly beaten
1 cup milk
1 tbsp mascavo sugar
2 tablespoons ground flax seed
1/3 cup fresh strawberries, pureed
½ cup, pecans, chopped
3 tsp baking powder
½ tsp salt
1 cup white whole wheat flour
Virgin coconut oil for the griddle

In a mixing bowl, combine the egg, milk and sugar. Stir in the flax seed, strawberry puree and pecans. Next mix in the baking powder and salt. Gently stir in the flour until all ingredients are combined.

Heat a griddle over medium to medium-high heat. Add about a teaspoon of coconut oil if desired. Work in batches and drop the batter by a heaping ¼ cup into the skillet. Once the batter begins to bubble, flip and cook the same amount of time on the other side. Serve warm with fresh strawberries and maple syrup. Makes 6 pancakes.

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  1. says

    I saw the photo you posted on Facebook and you had me craving pancakes. These look amazing and I love strawberries in any form.

    good luck on the berry consumption – what a nice problem to have.

  2. says

    this is like my strawberry dream come true lol. i love how u used pureed strawberry in this…and the pnacakes are so thick and flufffy!! am waiting for strawbs season in this part of the world!!

  3. says

    We’re strawberry-rich, too, even though some nasty grass climbed into our bed last year and killed a good number of plants. I love making pancakes with strawberry and nut topping but hadn’t considered adding puree. Thanks for the idea!

  4. says

    I love the idea of pureeing the strawberries! I don’t really like chunks of things in my pancakes, but with pureed strawberries, you’d get the flavor without the bits. :-)

  5. says

    Oh Lori…these strawberry pancakes look delicious, what a nice treat for a weekend brunch…like the idea of pecan in it. Great pictures as well. Hope you have a great week ahead :-)

  6. says

    OysterCulture – Food blogs and photos are so bad for cravings. Ha, ha! It is a wonderful problem.

    Vivienne – Thanks! I hope they come your way soon!

    Deb – The pugs were definitely key. Less clean up. 😉

    Beth – We’ve got some grass in ours too. We’re going to have to get it out as soon as they stop producing. I hate weeds! :)

    Michelle – Yeah, we definitely met our jam limit last year.

    Mindy – This is perfect then. No chunks, well, except for the pecans.

    Juliana – Thanks! The pancakes set us up for a great week!