After running the Indy Mini on Saturday, I wanted to EAT ALL THE FOOD! Sunday morning I woke up and had a hankering for pancakes, which happens NEVER, so I whipped up these easy whole wheat pancakes and topped them with fresh strawberries and toasted coconut. So simple, and so so good.
- 1 1/2 cup whole wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 2 cups fresh sliced strawberries, sprinkled with sugar
- 1/4 cup toasted coconut
- Indiana maple syrup
In a large bowl, sift the flour, baking powder, salt and sugar. Add milk, egg and melted butter. Mix until smooth, adding milk as needed to desired consistency.
Heat counter-top griddle or lightly oil skillet and pour batter, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with strawberries, maple syrup and toasted coconut.