Gluten Free Strawberry Pancakes

Name: Gluten Free Strawberry Pancakes
Yield: 6 pancakes
Ingredients: 1/2 cup sprouted buckwheat flour; 1/4 cup brown rice flour; 1 tablespoon arrowroot powder; 1 teaspoon baking powder; 1 teaspoon cinnamon; 3/4 cup almond milk; 2 tablespoons almond milk; 2 tablespoons maple syrup; 1 tablespoon vanilla extract; 6 strawberries (chopped)

When it comes to breakfast, I’ll be the first to admit I am a total pancake fiend. And while I do love have recipes I love (this almond one being one of them!) I’m always on the hunt for more. These strawberry pancakes are gluten free, dairy free, light and oddly decadent.

Just like any other family, we love to indulge in pancakes for breakfast. They’re easy to whip up, simple and can be made to preference.

However, baby bear and I eat pancakes two to three times per week. This means that any old box creation just won’t do.

If I’m going to be feeding my family pancakes so frequently, they’re most definitely going to have some nutrients in them! While gluten free isn’t a requirement in my house (though you can read more on how to rock a gluten free diet here) I find that gluten free recipes tend to rely on more nutrient dense flours and thus, I prefer them.

The strawberry pancake recipe below is an adaptation from an Oh She Glows (I think that’s where it’s from but to be honest I’m not sure).

This recipe uses buckwheat and brown rice flours as its base not only making the pancakes gluten free but also keeping them extremely light.

And since we’re berry fiends in this house we opted for strawberry pancakes. Since we eat so many pancakes, I like to make a couple of batches and freeze them for busy mornings.

Pancakes are one of those breakfasts that we rarely rely on for busy mornings. But the truth is, they’re part of my make ahead breakfast roundup because they freeze so well.

That said, with these particular pancakes I find that you have to make the batches in separate bowls. If you simple double the batch in one bowl it doesn’t mix and firm up properly. I’m still not sure why, but it doesn’t work.

Since the arrowroot binds these pancakes, also make sure to mix completely so it can do it’s job. Otherwise it almost sinks to the bottom of the bowl and then the first few pancakes end up runny.

These gluten free strawberry pancakes make for both a quick as well as a nutritious breakfast and give both you and the kids a healthy, fueling start to the day. Plus… pancakes!

Strawberry Pancake Ingredients

1/2 cup sprouted buckwheat flour
1/4 cup brown rice flour
1 tbs arrowroot powder
1 tsp baking powder
3/4 cup + 1 tbs almond milk
3 tbs pure maple syrup
1 tbs vanilla extract
7 strawberries, chopped thinly _ more for topping

Tip: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

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How To Make The Gluten Free Pancakes

Spray a large pan with non stick spray and turn pan to medium heat. Whisk all ingredients except berries into a large bowl making sure it’s completely combined.

Pour mixture into pan dividing into six pancakes (this may take two batches depending on the size of your pan). Top the pancakes with sliced strawberries pressing in slightly (alternatively you can toss them in the mixture before dividing also).

Cook uncovered for 5-6 minutes until starting to brown and bubble. Flip the pancakes and finish cooking until heated all the way through (about two more minutes).

Top with more strawberries, maple syrup or nut butter and enjoy!

Don’t forget to pin these dairy free strawberry pancakes!

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