I think we’d all like to believe summer is the time when things slow down, but if you’re like me, that’s simply not true. Check out this easy, delicious and filling recipe, perfect for people on the go.

Ingredients:

-Whole wheat buttermilk pancake mix

-Fresh strawberries

-Pure maple syrup

– Whatever else your pancake box calls for, generally milk, an egg and oil.

Utensils

-Frying pan

-Paring knife

-Mixing Bowl

1. Follow the directions for the pancake mix. Be careful with proportions, it will depend on how many you want to make. For thicker pancakes use less milk, and for thinner pancakes use more milk. I like to make extra so I have a meal for the next day or two.

Note: I used vanilla almond milk without any problems and olive oil because it’s healthier — there is no noticeable taste difference.

2. Pour into a non-stick frying pan heated at medium high temperature. When the batter starts to bubble in the center flip it over.

3. Cut strawberries in thin slices and place over finished pancakes. Add pure maple syrup.

Note: I use pure maple syrup because it is better for you, tastes amazing and is strong, so you only have to use a little.

When finished, cover extra pancakes with tin foil and place in the fridge or freezer. Reheat in microwave, and repeat step three.