Strawberry Sprinkle Pancakes
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Happy first day of February! I am OB-sessed with this month because I love Valentine’s Day—especially all the sweets that come with it. Since Brooksie and I are always in the holiday spirit, we decided to celebrate by making a sweet morning treat before he went off to school.

WARNING: You will not be able to stop eating these. They taste like cake batter and you should make at your own risk. They are THAT good!

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Ingredients:

  • 1 cup all purpose flour (I use either almond or coconut flour to keep them gluten-free!)
  • 2 tbsp. granulated sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • 1 cup of whole milk
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 tbsp. butter or ghee, melted
  • 5-6 medium sized strawberries, sliced
  • Rainbow sprinkles
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Directions:

  1. Slice strawberries in halves and set aside.
  1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt.
  1. Mix milk mixture with the flour mixture and mix well. Add in melted butter and stir until combined.
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  1. Heat a sauté pan over medium-low heat and spray with olive oil or butter. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in.
  1. Sprinkle in sprinkles and let cook for about 2 minutes or until golden brown, flip to other side and cook for another 1-2 minutes.
  1. Let cool and top with powdered sugar or whipped cream, if desired. Or extra sprinkles if you’re like Brooksie!

Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.