Schizophrenic Pancakes

We have a Saturday night tradition to have breakfast for dinner, so last night I made pancakes. I adapted this recipe and they were so yummy. As I was making them, I thought how absolutely inconsistent I am. I wanted to make them healthy, so I used whole wheat and limited the sugar, but I also slathered them with whip cream and strawberry syrup. I used blueberries in the batter (and next time I’ll probably add a few dark chocolate chips), but topped them with strawberries and bananas. These pancakes are kind of all over the place.

 

So here they are, my healthy, non-healthy, strawberry topped blueberry whole wheat pancakes.

Ingredients

• 1 egg
• 1 cup milk
• 1/2 tsp salt
• 1 Tbsp Splenda
• 1-1/4 cup whole wheat flour
• 2 tsp baking powder
• 4 oz container fresh blueberries
• 1/4 cup butter
• 1 Tbsp oil
• 1 lb strawberries, washed and sliced, divided
• 1 banana, sliced
• 2 Tbsp sugar
• 1/4 cup water
• Whipped cream

Directions

1. Combine egg, milk, salt and Splenda in a bowl, whisking until combined. Stir in flour and baking soda until combined. Fold in blueberries.
2. Preheat a cast iron skillet over medium heat. Melt the butter in the microwave and add 1 Tbsp oil (this prevents the butter from burning on the skillet). Coat warmed skillet with butter mixture and add 1/4 cup scoops of pancake batter. Cook until bubbly, turn and continue cooking until golden brown.
3. While pancakes are cooking, place 1/2 of the strawberries in a saucepan. Add the sugar and water and simmer, stirring occasionally, over medium-low heat until bubbly and thick. Cool slightly, then puree strawberry mixture in a blender until smooth.
4. To serve, top pancakes with bananas and remaining strawberries and a dollop of whip cream. Drizzle with strawberry syrup.