Yields: 18-20 pancakes Prep Time: 10 minutes Total Time: 40 min
Filled with whole strawberries, these pancakes are naturally sweet and filled with iron and vitamin C. A hint of sugar brings out the natural strawberry flavor, and the almond meal adds vitamin E, healthy fats and fiber.
1/2 cup fresh or frozen strawberries, puree for recipe (measure before pureeing)
1 – 1 1/4 cup whole milk
1 tablespoon cane sugar
1 teaspoon pure vanilla extract
3 tablespoons melted butter, plus 1 teaspoon for cooking in pan.
1/4 cup almond meal (this is different from almond flour, see below for difference)
3/4 gluten free flour mix (I use 1/4 cup rice flour, 1/4 cup tapioca flour, 1/4 cup millet flour)
3/4 cup oat flour (prepared or ground from old fashioned rolled oats in a coffee grinder)
4 teaspoons baking powder
1/2 teaspoon salt
1. Place fresh or frozen (may need to run under water for a minute to help thaw and puree more easily) strawberries in a food processor, and process until finely minced. If you prefer some chunks, pulse for less time. *(Or see note below from update.)
2. Place gluten free flours, almond meal, baking powder, salt and sugar in a bowl, and mix until well combined.
3. In a separate bowl, combine strawberry puree, egg, vanilla, melted butter and milk. Mix well and slowly incorporate into dry mixture.
4. Heat pan to medium heat with 1 teaspoon butter, and pour batter about 1/4 cup at a time into pan. Cook 3-4 minutes or until bubbles start to come through.
5. Flip and cook for a remaining 1-3 minutes, or until pancake is thoroughly cooked. Pancakes can be stored in an airtight container in the refrigerator for 1-2 days, or in the freezer for longer.
My middle kiddo has the sweet tooth of the bunch, and always tries to figure out a way she can get me to make something that meets that need. She told me this morning how great it would be to use fresh strawberries from the garden to make a fruit filled, healthy pancake! Well, I didn’t use strawberries from the garden, but I did take her up on the strawberry pancake idea.
For her past few birthday parties, I made fresh Strawberry Cupcakes with Strawberry Beet Frosting, and they were naturally pink and delicious (no artificial dyes for the kids!) So, I thought if I could get at least a cup of strawberries in these pancakes, they wouldn’t be too bad of a hearty breakfast. I added almond meal because it has a good amount of healthy fat, which helps the body not go into somewhat of a ‘sugar shock’ from the bit of sugar from the pancakes (as well as the sugar from the syrup). All in all, these turned out great!
Maybe next time we’ll use strawberries from the garden…
Update: So, I have been making these more often and have been too lazy to get out the food processor a few times, and simply mashed really ripe strawberries in my hands or with a fork (after removing the stems). It actually worked really well and saved a few dishes.
Also, I’d like to mention a note between almond flour and almond meal. Almond meal is more coarsely ground, usually with the skins on so you may see flecks of the skin in the flour. Almond flour is often made with blanched almonds (therefore skin off) and ground much more finely.
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*This post was originally published June 13, 2015, and has been updated October 29, 2016.