I FINALLY got my hands on some local strawberries this past weekend. I’m pretty sure I ran over with a goofy smile on my face, picked up a flat (8 lbs), then ran back to my table before all of the market customers would come and inevitably buy every last berry. Yes, I literally ran. And my arms might have been flailing. And I may have almost tripped…
The berries are awesome this year: bright red, plump, and bursting with that sweet strawberry flavor. When they are this good, I like them raw. It doesn’t take me long to start finding ways to use/eat them in everything. This past weekend, I felt like making a stack of simple pancakes on the one morning I get to sleep in and take it slow. I’m constantly messing around with gluten free flour combinations and I think this one worked out really well. They are soft and moist with a bit of a cakey quality to them. They absorb the syrup really well and of course they provided a lovely canvas for the fresh, sliced strawberries.
These pancakes can serve as a starting point for fancier versions. If you want to go with a spring vibe, try adding some poppy (or chia!) seeds into the batter along with some fresh lemon zest and juice. Or, if you are still feeling the late winter thing, add in some chai spices and toasted chopped almonds. Have fun and go enjoy some pancakes my friends 🙂
Simple Pancake Stack with Fresh Strawberries
70g oat flour
30g tapioca flour
20g almond meal/flour
1 tsp baking powder
pinch of sea salt
1 tbsp coconut sugar
120g coconut milk (or other non-dairy milk)
30g unsweetened applesauce
1 tbsp flaxmeal + 2 tbsp hot water
coconut oil for the skillet
fresh sliced strawberries & maple syrup to serve
Combine the flaxmeal and hot water in a bowl and set them aside to thicken. Meanwhile, heat a skillet over medium heat.
Whisk together the flours, baking powder, sea salt, and coconut sugar until combined. In the bowl with the flax mixture, add the coconut milk and applesauce and whisk until smooth. Add the wet ingredients to the dry and whisk until all of the flour has been incorporated into the wet ingredients. It will be nice and thick.
Add a bit of coconut oil to your heated skillet, then add a couple of tablespoons of the pancake batter and gently smooth it into a round. Cook it until bubbles start appearing on the surface (1-2 minutes), then flip it and cook it an additional 1-2 minutes until evenly browned and cooked through. Continue with the rest of the batter (you should get 4 or 5 medium sized pancakes).
To serve, top with fresh strawberries and maple syrup. Enjoy!
If you are looking for more strawberry inspiration, try these out: