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Ingredients1-1/2 cups white whole wheat flour1/2 cup cornmeal2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3 tablespoons coconut sugar (or brown sugar), divided1 large egg3 tablespoons vegetable oil2 cups buttermilk2 cups sliced fresh strawberriesSweetened whipped cream for servingInstructions1. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and 1 tablespoon sugar. In a separate large bowl, whisk egg, oil, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.2. Heat a nonstick skillet over medium-high heat, cook pancakes by 1/4 cupfuls in batches 1-1/2 to 2 minutes on each side until golden-brown.3. In a small bowl, mash 1 cup of strawberries with remaining 2 tablespoons sugar. Stir in remaining 1 cup sliced strawberries. Let strawberries stand 10 minutes or until they release their juices.4. Assemble the towers: Layer 3 pancakes with strawberry sauce and whipped cream on a serving plate. Repeat with remaining pancakes, strawberries, and whipped cream. Serve immediately
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