Produce for Better Health
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Strawberry Shortstack Cakes
Enjoy this delightfully healthy pancake recipe any day of the week.
Source: Sodium Girl
1 cup strawberries, diced
1/2 teaspoon honey
1 lemon, zest and juice
1 large, mushy banana
1 egg, whisked
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 cup plain Greek yogurt
For the macerated strawberry filling, in a small bowl, mix the diced strawberries with the honey and lemon juice. Cover and refrigerate for an hour to a day ahead of time.
When ready to make the cakes, use a medium bowl to mix the banana, egg, flour, and vanilla together until well combined. Add the lemon zest and give the batter another few swirls.
Melt a 1/2 teaspoon of coconut oil in a large skillet over medium heat. When hot, add the banana pancake batter to the pan, making three mini pancakes at a time - about 3 inches in diameter. Cook until the pancakes turn golden in color, about 3 minutes. Flip and cook again on the other side, another 3 minutes. Remove the cooked pancakes to a plate and continue until all the batter is used, adding more coconut oil as needed.