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)
1 ⅓ cup stone ground whole wheat pastry flour, or all purpose
2 tbsp coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
¾ cup thick coconut yogurt
½ cup full fat coconut milk
2 pasture raised eggs
2 tablespoons melted butter, plus more for frying
Zest of half a lemon
1 ⅓ cup stone ground whole wheat pastry flour, or all purpose
2 tbsp coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
¾ cup thick coconut yogurt
½ cup full fat coconut milk
2 pasture raised eggs
2 tablespoons melted butter, plus more for frying
Zest of half a lemon
For the strawberries:
1 cup strawberries, hulled and quartered
2 tsp agrodulce balsamic, or 1 tsp balsamic + 1 tsp honey
A pinch of sumac
¼ tsp vanilla extract
Toppings:
Thick coconut yogurt
Mint
Warm maple syrup
A hot cup of Canyon Coffee
For the strawberries:
1 cup strawberries, hulled and quartered
2 tsp agrodulce balsamic, or 1 tsp balsamic + 1 tsp honey
A pinch of sumac
¼ tsp vanilla extract
Toppings:
Thick coconut yogurt
Mint
Warm maple syrup
A hot cup of Canyon Coffee
Directions:
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!
Vilda Gonzalez is an avid home cook and holistic nutritionalist.
Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful.
Vilda Gonzalez is an avid home cook and holistic nutritionalist.
Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful.
