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The Best Strawberry Pancakes (allergy-friendly)


  • Author: Megan Lavin
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x

Description

These soft and fluffy Strawberry Pancakes are studded with fresh strawberries and a touch of lemon, and drizzled with homemade strawberry syrup.  They’re free of gluten, dairy, egg, soy, peanut, and tree nuts. 


Scale

Ingredients

PANCAKES:

  • 1 and 3/4 cup vanilla rice milk
  • 1/2 cup lemon juice
  • zest of one large lemon
  • 3 cups gluten free flour blend
  • 1 Tablespoon baking powder
  • ½ tsp salt
  • 1 tsp xanthan (omit if your gluten-free flour blend already includes this)
  • liquid from one 15 oz can of chick peas
  • ¼ cup sugar
  • ½ tsp apple cider vinegar
  • ⅓ cup canola oil
  • 1 cup fresh strawberries, diced (or more to taste)

SYRUP:

  • 1.5 cups strawberries diced
  • 1.5 cups sugar
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 tablespoon honey, or agave if needed to be vegan (if needed–depending on the sweetness of the strawberries)
  • Lemon juice to taste, if too sweet

Instructions

  1. First, whisk the rice milk and lemon juice together and set aside. This will be your faux buttermilk.
  2. In a separate bowl, combine the flour, baking powder, salt, and xanthan together in a medium bowl. Give it a few whisks to mix it all up and set it aside.
  3. Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the ½ tsp vinegar, and turn it on. Let it mix on medium at first, until it stops splattering and a white foam forms, then on high speed until it’s nice and firm and glossy. You should be able to hold the bowl above your head, upside-down.
  4. Once your foam is strong, pour in the ¼ cup of sugar and mix a few minutes until no longer gritty. Slowly pour in the oil over the course of about a minute while the mixer is still on high speed. It should incorporate fully, with absolutely no deflation of the foam. Once it’s in, let it go another 30 seconds.
  5. You should be able to form super stiff peaks once it is fully incorporated.
  6. Next, pour the rice milk mixture that you set aside in step 1 into the dry ingredients and mix until just incorporated. 
  7. Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Fold in the strawberries. 
  8. Ladle onto a warm, greased griddle and flip once the bubbles start popping, just like regular pancakes. Remove from griddle once both sides are golden.
  9. While the pancakes are cooking, take the strawberries, sugar, water and vanilla and put in your blender. Pulse until you reach your desired consistency (I like mine completely smooth).
  10. Pour the mixture from your blender into a small saucepan over medium-low heat. Cook until the sugar has dissolved. Depending on how runny you like your syrup, you can continue to cook it until it reduces down.
  11. Taste the syrup and add in the honey/agave for more sweetness. I find my berries are often sweet enough. If it is in fact too sweet, you can add in some lemon juice to tone it down.
  12. When the pancakes are done, serve with additional fresh strawberries on top, and the warm syrup drizzled over it.

Notes

Adapted from: Le Creme De La Crumb

  • Category: Pancakes
  • Method: Stove
  • Cuisine: American
Nutrition Information: YIELD: 4 SERVING SIZE: 2
Amount Per Serving: Calories: 952 Fat: 2g Cholesterol: 6mg Sodium: 328.8mg Carbohydrates: 186.1g Sugars: 103.6g Protein: 14.1g Vitamin A: 2.4µg Vitamin C: 115.4mg

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