Strawberry Poppy Seed Pancakes

• 1 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1/2 teaspoons Salt
• 1 Tablespoon Baking Powder
• 2 Tablespoons Sugar Or Splenda
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1 cup Skim Milk
• 1/4 cups Oil
• 1/2 cups Chopped Strawberries
• 2 Tablespoons Poppyseeds, Divided Use
• Strawberry Syrup, Whipped Topping Or Your Favorite Topping As Desired

1. Mix flours, salt, baking powder and Splenda or sugar in a medium-sized mixing bowl. Set aside.
2. In another bowl beat egg, vanilla, milk and oil until blended. Add this into the flour mixture and stir just until combined. Fold in strawberries and 1 tablespoon of poppyseeds.
3. Ladle batter onto a hot skillet, 1/4 cup at a time. Cook until bubbles on the top surface of the pancakes pop. Flip and cook the other side until golden brown.
4. Serve with whipped topping and strawberry syrup. Garnish with additional poppy seeds.

allpurpose, whole wheat flour, salt, baking powder, sugar, egg, vanilla, milk, ubc, chopped strawberries, strawberry syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-poppy-seed-pancakes/ (may not work)