The Recipe: Heart-shaped Pancakes
What you need:
1 1/2 c of whole wheat flour (organic if you've got it)
1/2 c of almond meal/flour (if you don't have/can't find almond meal, use another 1/2 cup of whole wheat flour or oats)
1 1/2 c organic soy milk (or regular milk)
1/4 c water
1 tsp baking powder
1/2 c frozen strawberries (without syrup and organic if possible)
1 organic egg
1 tbsp flaxseed (optional)
Turn on skillet to medium-heat. Drizzle olive oil in the pan. Heat frozen strawberries in microwave for 1 minute. They should soften and make juice. Blend strawberries with immersion blender or leave whole (I wanted them juicier). Combine dry ingredients in a large bowl. Stir in egg, milk, water and strawberries. Stir until moistened and easy to pour.
Pour into metal cookie cutter to form heart (or cut after you've cooked the pancakes). Allow pancakes to cook for 1 minute, then flip and cook for another 1-2 minutes or until cooked thoroughly. Yields 6-8 medium sized pancakes
I only had 3 frozen strawberries so I added some MonaVie to try to make the batter pinker. It never really did get as pink as I had hoped, but I blame that on the whole wheat flour (and lack of strawberries). The strawberries gave them a good flavor though, so I'd like to try it again when I have more.