1 cup white whole wheat flour, or whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons flax meal
1/4 teaspoon salt
2 tablespoons peanut butter
1 1/2 tablespoons coconut sugar
1 tablespoon grapeseed oil, or melted coconut oil, plus more for cooking
1 teaspoon vanilla extract
Mix almond milk and vinegar in a small bowl. Let sit for 10 minutes. Preheat 1 teaspoon of oil on a skillet over medium heat or an electric griddle to 350°F.
While the milk is sitting, microwave the strawberries for about 1 minute or until warm, making sure they don’t bubble over the bowl. Mix in the tapioca starch (if using) and mash the strawberries.
In a medium bowl, add flour, baking powder, flax meal, and salt; combine well.
Add peanut butter, coconut sugar, oil, and vanilla to milk mixture. Stir.
Slowly pour wet ingredients into flour mixture. Whisk to combine; don’t over-mix. All ingredients should be combined, but there should be some lumps. Let sit for 5 minutes.
Pour 2 heaping tablespoons of batter for each pancake on skillet or griddle. Pour 1 tablespoon mashed strawberries in the middle of each pancake, then pour enough batter on top to cover the strawberries.
When the edges of the pancakes turn golden, flip.
Repeat cooking steps with remaining batter. Serve with maple syrup or more peanut butter and strawberries.