The only times I’ve ever had breakfast in bed have been during my hospital stays during the birth of my children and my back surgery last year. Actually, the week leading up to my surgery I had breakfast on the living room floor (which was my “bed”) and my breakfast was a heavy handed dose of pain killers. Romantic, no?
I long to have a decadent yet healthy breakfast brought to me on a tray, as I nestle underneath clean Egyptian cotton sheets in a silk robe. In reality, I’d settle for clean sheets and a pair of yoga pants with the elastic in the waistband still in tact. What I won’t settle for is anything less than pancakes, though, and with this vegan recipe, no elastic waisted pants are necessary at all.
Strawberry Shortcake Pancakes
- 1 c. whole wheat pastry flour
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- 2/3 c. vanilla soy or almond milk
- 1 t. stevia
- pinch of salt
- 1/2 t. almond extract
- 1 t. vanilla extract
- 1 c. strawberries (frozen and defrosted, or fresh), chopped into bite size pieces
Defrost and chop berries and set aside.
Combine dry ingredients in a large bowl, and wet ingredients in a measuring cup. Pour wet ingredients into dry and stir until just combined.
Fold in strawberries and juices.
Pour batter into a preheated skillet , and cook for several minutes on each side. Serve with Earth Balance and maple syrup.
(Image via Marli Molina)
