Whole Wheat Pancakes with Strawberry Purée

Makes 8

These light-textured whole-wheat pancakes are certain to become a treasured recipe. Serve with sliced fresh fruit or Strawberry Purée for a good start to your day.


1 1/3 cups whole-wheat flour 325 mL
3 tbsp brown sugar 45 mL
1 tbsp baking powder 15 mL
1 tsp ground cinnamon 5 mL
1/4 tsp salt 1 mL
1 1/4 cups 2% milk 300 mL
egg, beaten
3 tsp vegetable oil 45 mL
1/2 tsp vanilla 2 mL
  Vegetable oil (optional)  
  Strawberry Purée  
2 cups fresh strawberries or 1 pkg (10 oz/300 g) frozen unsweetened strawberries, thawed 500 mL
  Granulated sugar (optional)  


Step 1
In a bowl, mix together flour, sugar, baking powder, cinnamon and salt.

Step 2
In a separate bowl, beat together milk, egg, oil and vanilla. Add liquid ingredients to dry, mixing until almost smooth (disregard small lumps).

Step 3
Heat skillet or griddle over medium heat; brush with oil (optional for nonstick pans). For each pancake, pour 1⁄4 cup (50 mL) batter into skillet. When underside is brown and bubbles break on top (after 11⁄2 to 2 minutes), flip over and cook for 30 to 60 seconds or until second side is golden brown. Serve hot.

Step 4
Strawberry Purée: Wash fresh strawberries; remove hulls. In saucepan, cook fresh or thawed strawberries gently over low heat until softened; cool. In a food processor or blender, purée until smooth. Taste and add sugar, if desired. Serve warm over pancakes. Makes approximately 1 cup (250 mL).


These pancakes can be frozen by layering them between sheets of waxed paper. Freeze in packages of 2 or 4 to suit your needs.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per 1 pancake with purée
% Daily Value
% valeur quotidienne
Calories / Calories 178
Fat / Lipides 7.0 g
Saturated / saturés 0.9 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 26 mg
Sodium / Sodium 213 mg
Carbohydrates / Glucides 25.5 g
Fiber / Fibres 3.5 g
Sugars / Sucres 9.1 g
Protein Protéines 5.0 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Replace strawberries with fresh or frozen unsweetened raspberries or blueberries or fresh peaches.
Dietitian's Message
Whole-wheat pancakes are a great way to add fiber to your diet. By adding your favorite fruit as a topping, you will add even more fiber as well as many valuable vitamins and minerals.
Caroline Beaurivage