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!

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

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.

  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!

  

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