Gluten-Free Pancakes with Strawberry Syrup
Who knew gluten-free pancakes could look AND taste so darn good!? Well, they can. These pancakes are easy peasy to make, and even the syrup is fool proof because all you have to do is stick the strawberries in the microwave for a few minutes (that’s right, no added sugar) and your strawberry syrup is done. I also added some additional plant based protein powder to ensure you’ll be full all through the morning and into the afternoon. Give this one a try!
Total time: 15 minutes
Yield: 14 pancakes
Ingredients
3 tbsp PlantFusion Creamy Vanilla Bean Complete Protein Powder, optional
1 cup almond four
¾ cup coconut flour
½ cup tapioca flour
1 tsp baking soda
2 tsp baking powder
½ tsp cinnamon
1 tsp salt
2 eggs
2 cups of water
1 tbsp vegetable oil
3 tbsp coconut sugar
About 2 cups of strawberries, hulled and sliced
Directions
In a microwave safe bowl, microwave the strawberries for 2-3 minutes, or until softened and they have released their natural juices. Set aside.
Mix the dry ingredients in a large bowl.
In a small bowl, whisk together the egg, water, and vegetable oil.
Spray a large griddle, or a large skillet, with cooking spray over medium heat.
Combine the dry ingredients with the wet ingredients.
Using a 1/4 cup, ladle the batter onto the skillet to make the pancakes. Be sure that they are evenly spaced apart. Cook until bubbles come to the surface of the pancakes and the bottom of the pancakes are golden brown, about 3 minutes. Flip the pancakes using a spatula. Cook for another minute. Serve immediately, or put them on a baking sheet and into the oven at 200F to keep them warm. Repeat with the rest of the batter, spraying more as needed.
Reheat the strawberry syrup in the microwave. Serve with strawberry syrup.