Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups white whole wheat flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons coconut sugar (or brown sugar, divided)
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 2 cups buttermilk
  • 2 cups sliced fresh strawberries
  • Sweetened whipped cream for serving

Instruction

  • In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and 1 tablespoon sugar. In a separate large bowl, whisk egg, oil, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.
  • Heat a nonstick skillet over medium-high heat, cook pancakes by 1/4 cupfuls in batches 1-1/2 to 2 minutes on each side until golden-brown.
  • In a small bowl, mash 1 cup of strawberries with remaining 2 tablespoons sugar. Stir in remaining 1 cup sliced strawberries. Let strawberries stand 10 minutes or until they release their juices.
  • Assemble the towers: Layer 3 pancakes with strawberry sauce and whipped cream on a serving plate. Repeat with remaining pancakes, strawberries, and whipped cream. Serve immediately