2 cups fresh (hulled and washed) or frozen strawberries, chopped
1 tsp. almond extract
⅓ cup evaporated cane juice (or sugar)
Instructions
Grind wheat in the WonderMill.
In a mixing bowl, beat eggs with a whisk. Add in remaining ingredients, mixing well until smooth.
Heat griddle to 375 degrees or a skillet to medium heat. When hot, pour pancake batter onto griddle (about ¼ cup for each pancake). Flip when first side is done.
Remove from skillet and serve with butter and strawberry sauce (see below).
For strawberry sauce: In a saucepan, combine ingredients over medium heat. Simmer for 5 minutes, stirring as needed to keep from scorching. If desired, you can blend the mixture in a blender until smooth, or you can leave it in its "chunky" state as I did.
Drizzle strawberry sauce over warm pancakes, adding butter if desired (highly recommended!).
Recipe by Feathers in Our Nest at https://www.feathersinournest.com/2013/05/whole-wheat-pancakes-with-strawberry.html