Pancakes are always a favourite breakfast. This recipe is delicious with a hint of lemon and lots of whole grains! Topped with maple yogurt and strawberries, it tastes just like strawberry shortcake.
In a large bowl, stir together the flours, flax seed, baking powder, baking soda, and sugar.
In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, lemon zest, and vanilla.
Add the wet ingredients to the dry and mix just until combined. It is ok if there are lumps remaining in the batter.
Heat a non-stick frying pan over medium heat with 1 teaspoon oil. Scoop ¼ cup of batter into the frying pan for each pancake.
Cook for 2 to 4 minutes or until golden on the bottom. A tip to know when it is ready is if you see bubbles forming on top of the pancake.
Flip with a thin spatula and cook the other side for another 2 to 4 minutes until golden. Repeat with the remaining batter. You can keep the pancakes warm while the others are cooking by placing on a plate in a 200˚F (90˚C) oven.
Mix the yogurt and maple syrup in a small bowl. Top pancakes with Greek yogurt and sliced strawberries.
To make buttermilk, combine the lemon juice and milk or milk alternative. Let sit for 5 minutes.
