Strawberry Rhubarb Whole Wheat Pancakes (Paleo, Vegan)

These whole wheat pancakes topped with coconut whipped cream and rhubarb strawberry jam are the perfect pairing to a lazy Saturday.

One ingredient we have always wanted to try to cook with but have avoided for some reason is Rhubarb. Hailey remembers in 3rd grade when her teacher brought fresh rhubarb pie for the class to try as part of their lesson on what bitter flavors taste like. It wasn’t super unpleasant but 3rd graders just want sugar!!! She does not recall having rhubarb since that incident.

Mia has been eating a lot of paleo goodies lately, so we wanted to take an attempt at our own. We went back and forth on whether to make this Whole30 approved as well by using almond flour, however we were already biting off more than we could chew with the rhubarb and paleo ingredients.

Strawberry Rhubarb Whole Wheat Pancakes (Paleo, Vegan)

Rhubarb is often paired with strawberries to bring out the sweetness and tone down the bitterness, so we took that route. Combined with a very good amount of honey and reduced down on the stove, this quick jam came together so deliciously! We can check rhubarb off our list now, and Hailey is no longer scared of it.

The texture of these pancakes are thick, fluffy and filling. We were pleasantly surprised when we tried them and preferred them over traditional pancake texture. We love when we are eating something that should make us feel guilty, but instead it feels nourishing and healthier.

Paleo Strawberry Rhubarb Pancakes

If you give this recipe a try, we would love to know what you think! Leave a comment below and let us know what other Paleo recipes you would love to see.

 

Strawberry Rhubarb Whole Wheat Pancakes (Paleo, Vegan)

These whole wheat pancakes topped with coconut whipped cream and rhubarb strawberry jam are the perfect pairing to a lazy Saturday.

Makes: 6 servings

Strawberry Rhubarb Whole Wheat Pancakes (Paleo, Vegan)

Prep time:

Cook time:

Ingredients:
    Pancake Batter
  • 3 cups Whole Wheat Flour
  • 3 cups Almond or Oat Milk (unsweetened)
  • 3 TBSP Coconut Sugar
  • 3 TBSP Honey
  • 1 TBSP vanilla extract
  • 3 TBSP Baking powder

  • Strawberry Rhubarb Jam
  • Honey
  • Frozen Rhubarb
  • Fresh Strawberries
  • 2 tsp lemon juice

Instructions:
  1. Mix all pancake ingredients together in a large bowl.
  2. Over medium heat, melt 1/2 TBSP coconut oil. Place 1/4 cup of pancake batter in the pan and let cook for 2 minutes on each side. Repeat until you are out of batter.
  3. In a saucepan, defrost rhubarb over low-medium heat. Once it starts to warm through, add fresh strawberries. After 5-7 minutes, the fruit will begin to break down. Take it off the heat and add the honey. Mix to combine.
  4. Serve stack of pancakes with a dollup of coconut whipped cream and ladle the jam over the top. Garnish with lemon zest and enjoy!