Gluten-Free, Strawberry Pancakes
Servings: 6
Preparation Time: 30 minutes
Ingredients:
- 1 ounce package freeze-dried strawberries
- 4 eggs
- 1 1/4 cups unsweetened almond milk or coconut milk*
- 2 tablespoons vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil or butter, for frying
- (optional) 1/2 cup chocolate chips
Directions:
Preheat griddle over medium-low heat.
While the bag of strawberries is unopened, crush them into a powder.
In a small bowl, beat eggs until frothy. Mix in milk and vanilla.
In a medium-sized bowl, combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 minutes for batter to thicken.
Grease griddle with butter or coconut oil. Ladle 2–3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2–3 inches in diameter and fairly thick.
Cook for a few minutes until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2–3 minutes. Makes approximately 20 small pancakes.
Serve with butter, honey, syrup, or fruit.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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