Strawberry Pancakes

Indulge in this delicious stack of strawberry and vanilla pancakes topped with a sweet strawberry sauce. These pancakes taste so good that you won’t even notice they don’t include gluten, butter, oil, eggs, dairy milk, or refined sugar! Make these pancakes for a weekend treat for your children or family, or serve them up for yourself when the mood strikes.

Berries such as strawberries are an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium, and calcium. They also have traces of omega-3, omega-6, and omega-9 fatty acids. Berries have hidden compounds that stop excess adrenaline from causing damage to organs. This makes blackberries, raspberries, strawberries, elderberries, and the like are critical for life on earth.

Strawberry Pancakes

Ingredients:

• 1 cup gluten-free rolled oats
• 2 tsp baking powder
• 1/3 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 medium-sized banana
• 1 tsp alcohol-free vanilla extract or pure vanilla bean powder
• 1/3 cup finely chopped strawberries

Strawberry Sauce:

• 1 cup chopped strawberries
• 2 tsp arrowroot starch
• 2 tbsp maple syrup
• 3 tbsp water

Directions:

Place the oats, baking powder, lemon juice, almond milk, maple syrup, banana and vanilla in a blender and blend until smooth.

Pour batter into a bowl and gently stir in the strawberries.

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for a further 30 seconds.

To make the strawberry sauce, combine the strawberries, arrowroot, maple syrup, and water in a small saucepan on medium-high heat. Cook, stirring often, for 3-5 minutes, until the mixture is thick and the strawberries soft. If it gets very thick then add a bit more water.

Serve pancakes immediately and top with the strawberry sauce. 

Serves 1

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This item posted: 13-Dec-2020