Ingredients
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1 (16 oz) pkg Driscoll’s Strawberries, divided
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3 tbsp maple syrup, divided
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1 tsp lemon juice
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1 cup all-purpose flour
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2 tbsp golden flaxseed meal
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1 tbsp baking powder
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1 - 2 tsp matcha powder
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1 cup oat milk
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1 tsp vanilla extract
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1/4 cup chopped pecans (optional)
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Powdered sugar
Steps
1
Stem and core about 10 large strawberries. Slice cored strawberries horizontally into thick discs and set aside.
2
Stem, core, and chop remaining strawberries. Place chopped strawberries into a medium bowl. Add 1 tablespoon maple syrup and add 1 teaspoon lemon juice. Toss to combine and set aside chopped strawberries.
3
Place 1 cup all-purpose flour into a medium bowl. Add 2 tablespoons golden flaxseed meal. Add 1 tablespoon baking powder. Add 1 – 2 teaspoons matcha powder. Stir to combine and set aside flour mixture.
4
Pour 1 cup oat milk into a small bowl. Add 2 tablespoons maple syrup. Add 1 teaspoon vanilla extract. Stir to combine. Add milk mixture to flour mixture and stir until thoroughly combined. Set aside pancake batter.
5
Preheat a nonstick skillet to medium-low heat. Dip 1 sliced strawberry into pancake batter and turn to coat evenly. Place dipped strawberry into prepared skillet and cook until bubbles begin to appear on surface. Flip and cook until bubbles begin to appear on surface.
6
Transfer to a plate and repeat with remaining sliced strawberries. Garnish with prepared chopped strawberries. Garnish with 1/4 cup chopped pecans (optional). Garnish with powdered sugar. Serve immediately.
Comments
Recipe provided by Driscoll's