Strawberry Pancakes
Happy Valentine’s Day out there! If you happen to be a breakfast and brunch kind of person, this is the treat for you! If I didn’t have to work all day on Valentine’s Day I would be making these for Mike and I for sure. Maybe I’ll make them this weekend! We’re still finalizing our weekend plans, but if we stay home they just might involve these little babies right here.
I’ve cracked the code to making the perfect paleo/gluten free pancakes. The key is a griddle, skillet, or pan that actually heats evenly throughout. I do not have such a vessel but if I did that would be awesome. Actually I blame my stove more so than my cookware. We have an electric stove with coils and I’m pretty sure it’s from the 80’s or 90’s and altogether I will admit I have no real complaints about the thing. I do find it odd that it only has one large burner and the other three are small burners. I thought usually it was a 2-2 split with the same size coils being diagonal from one another. But not our stove. Our one large burner is the front right (naturally) and it heats the best in quadrant 3. Why, I do not know. That’s just the way it is. So every time I cook anything at all I always cook it in quadrant 3.
These pancakes were no exception. The first panful I made I tried to make four at a time. Big mistake with these pancakes using my sub-par kitchen appliances. So after that attempt I made one pancake at a time right over trusty (and well greased) quadrant 3. I think I actually made four pancakes, one at a time, faster than I would be able to make four at a time on the griddle because it actually cooked evenly the way I did it. So there you have it. I have finally cracked the code to making the perfect gluten free pancakes in my kitchen. It only took two years.
What are your plans for Valentine’s Day this year? Do you even celebrate? We don’t go all out, but I definitely like to commemorate the day. I tell Mike I love him about 1,067 times everyday and Valentine’s Day is no exception. How exciting it’s a Friday this year! I’m probably going to go to Metafit right after work as usual because I love myself first. Then I’ll head home and have a nice romantical dinner consisting of filet mignon done in the sous vide, scallops, rice, and steamed broccoli. Some of my favorites right on one plate. Followed with, I’m sure, chocolate for dessert while I force Mike to watch Valentine’s Day for fifth straight year. It’s going to be a good time. What do you have planned? Do your plans involve pancakes?! Do I have a treat for you and your loved ones!
Strawberry Pancakes
Ingredients
Method
- Add the almond flour, tapioca flour/starch, baking soda, cream or tartar, and sea salt to a medium bowl. Whisk to combine. Set aside.
- Add 3/4 cup of sliced strawberries to a large bowl and mash using a potato masher. When mashed and juicy, whisk in the eggs, maple syrup, and vanilla extract. Slowly add the dry ingredients to the wet and stir until just combined.
- Heat a skillet or griddle over medium low heat. Grease well using cooking fat of choice. Once hot, form small pancakes about 3 tbsp in size. Add a few pieces of diced strawberries to each pancake and mini chocolate chips if desired. Cook for 2-3 minutes until bubbles start forming all over the pancake and the edges are set. Carefully flip each pancake and cook 1-2 minutes more until golden on both sides. Serve hot with strawberries and maple syrup if desired and enjoy!
