Featured Recipe

Whole Wheat Pancakes with Strawberry Sauce


  • 3/4 cup all purpose flour 
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt  
  • 2 large eggs  
  • 1 cup low fat buttermilk
  • 1/2 cup non-fat milk
  • 1 Tbsp honey
  • 1/4 tsp vanilla
  • confectioner's sugar (optional)

For the Strawberry Sauce

  • 16 ounces strawberries
  • 1 tsp lemon juice
  • 2 Tbsp maple syrup (or agave nectar)



  • In a medium bowl whisk dry ingredients together. 
  • In another medium bowl beat together eggs, buttermilk, milk, honey and vanilla.
  • Stir wet ingredients into the dry, mixing only enough to combine.  Batter will be somewhat lumpy.
  • Pour 1/3 cup of batter onto griddle or skillet (use method of choice to make it non-stick). 
  • Flip pancake when top is bubbly and is golden brown on the bottom.
  • If desired, cut pancakes into heart shape using cookie cutter.
  • Transfer pancakes to a warm oven (about 200 F.) until all are cooked.

Strawberry Sauce: 

  • Puree strawberries in food processor until mixture is 'chunky'. 
  • Transfer to small saucepan and heat on low until warm. 
  • Stir in lemon juice and maple syrup.​

Put pancake on plates, and ladle about 1/3 cup of sauce onto pancakes.  Sprinkle with confectioners sugar if desired.

Serves 4