BLESS THIS MESS
These soft and fluffy Strawberry Pancakes are studded with fresh strawberries and a touch of lemon, and drizzled with homemade strawberry syrup.
First, whisk the rice milk and lemon juice together and set aside. This will be your faux buttermilk.
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.
Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the ½ teaspoon 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.
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.
You should be able to form super stiff peaks once it is fully incorporated. Next, pour the rice milk mixture that you set aside in step 1 into the dry ingredients and mix until just incorporated. Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Fold in the strawberries.
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. Prepare strawberry syrup!
When the pancakes are done, serve with additional fresh strawberries on top, and the warm syrup drizzled over it.