High Protein Strawberry Pancakes

• 4 tbsp. butter((melted) or oil
• 2 cups Greek Yogurt
• 2 cups all purpose flour ( Spooned and leveled)
• 4 tbsp. sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup milk ( Use any milk, even plant based)
• 2 tbsp. oil for cooking
• 1/4 tsp. cardamom spice
• 2 cups strawberry ( Fresh or frozen). Hull them if fresh and cut into quarters
• 2 tbsp. lemon juice
• 1/4 cup sugar
• 1 tsp. Kawartha Dessert Spice ( or spice of choice) Adjust spice to your liking.
• 2 tbsp chopped pistachios

‍

NSTRUCTIONS

Pancakes:

1. Heat oven to 200 degrees and place a cast iron pan in there if you have or an oven safe pan
2. In a mixing bowl mix butter, milk, eggs. ( I like to add spice so I tend to add cardamom. purely optional)
3. In another bowl combine dry ingredients.
4. add dry ingredients to wet and mix until just combined. It does not need to be smooth
5. Heat your griddle, non stick of cast iron pan on medium heat. you will need to adjust the heat as you go when using a pan so you do not burn the pancakes
6. Using a paper towel rub some cooking oil on the cooking surface. Not too much!
7. Pour about 1/3 cup of batter onto the pan and cook.
8. cook the first side about 2 min. as soon as the bubble started to pop it is ready. Flip it, cook the other side.
9. Put cooked pancakes in the preheated oven to keep them warm and fresh

Strawberry Coulis:

1. Put strawberries, lemon juice and 1/4 cup sugar is sauce pan
2. Bring to a boil over medium heat stirring
3. Turn heat down to simmer until strawberries are soft
4. let cool slight, blend and push through sieve to get a smooth coulis
5. put in airtight container and let it cool. It will keep for a long time in the fridge.

Plating:

1. Pancakes on plate
2. Drizzle coulis and add dollop of Greek Yogurt
3. Sprinkle pistachio pieces if having
4. ENJOY!!!

‍