Gluten Free Strawberry Pancakes

Gluten Free Strawberry Pancakes photo by recipe author

Servings: 6
Preparation Time: 30 minutes

• 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

1. Preheat griddle over medium-low heat.

2. While the bag of strawberries is unopened, crush them into a powder.

3. In a small bowl beat eggs until frothy. Mix in milk and vanilla.

4. 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 min for batter to thicken.

5. 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.

6. 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.

7. 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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