RECIPE: Pancakes with Strawberries & Cream
Coffee punctuates life’s quietly meaningful moments: reaching for a favorite mug; the aroma drifting across the house; a warming and special breakfast; a conversation with an old friend; the daily rituals that become part of our stories.
For us, making pancakes has become a treasured weekend event. Developed by food editor Vilda Saskia Gonzalez, this seasonal recipe inspired us to take a pause and savor the moment — both making and enjoying the pancakes.
And of course, they pair perfectly with a hot cup of Canyon!
Ingredients (serves 4)
In a small bowl, mix the strawberries, balsamic, honey if using, vanilla and sumac. Set aside to macerate while you prepare your pancakes.
Preheat your oven to 200℉
Whisk the flour, coconut sugar, salt, baking soda, and baking powder in a large bowl until well combined. Whisk eggs, coconut yogurt, coconut milk, lemon zest, and melted butter in a medium bowl, then stir into dry ingredients and mix until just combined.
Heat a large skillet over medium heat. When hot but not smoking, add a pat of butter to the pan. Working in batches, scoop ¼-cupfuls onto the skillet. Cook until bubbles form on the surface of the pancakes, then flip and cook for another minute on the other side.
Keep pancakes warm in your preheated oven as you finish cooking the rest.
To serve, stack 3 small pancakes per person. Top with a generous dollop of coconut yogurt, a heaping spoonful of macerated strawberries, torn mint, and douse in maple syrup.
Best enjoyed with a hot cup of coffee!