Strawberry Almond Flour Pancakes
Indulge in the light and fluffy Strawberry Almond Flour Pancakes, bursting with fresh strawberry flavor. This easy weeknight breakfast is not only satisfying but also a healthier alternative. Discover how delightful mornings can be with this delicious recipe!
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 Eggs
- ¾ cup Almond Milk
- ½ cup Fresh Strawberries thinly sliced
- ½ teaspoon Vanilla Extract
- ½ cup Almond Flour
- ¾ cup Brown Rice Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 cups Fresh Ripe Strawberries heaping, chopped
- 2 tablespoons Water
- 1 tablespoon Honey
Instructions
- In a small saucepan, combine all the chopped strawberries, water, and honey. Bring the mixture to a full boil over medium heat.
- Once boiling, reduce the heat to medium-low and let it simmer gently. Keep an eye on it, allowing the strawberries to soften and the juices to thicken—this should take about 10 minutes.
- After 10 minutes, remove the saucepan from the heat. Use a fine strainer to separate the juices from the strawberry pulp.
- Set the syrup aside to cool slightly while you prepare the pancake batter. In a large mixing bowl, whisk together the eggs, almond milk, sliced strawberries, and vanilla extract until well combined.
- Add the almond flour, brown rice flour, baking powder, and salt to the wet mixture. Stir until just combined.
- Heat a skillet over medium heat and add enough oil to coat the bottom.
- Using a measuring cup, pour about ¼ cup of the pancake batter onto the skillet.
- Allow the pancakes to cook until you see small bubbles forming on the surface and the edges appear firm. This usually takes about 2 to 3 minutes.
- Carefully flip the pancakes using a spatula. Cook for an additional minute or two until they’re cooked through and golden brown.
- Serve your delicious pancakes hot with a generous drizzle of the strawberry syrup.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: For longer storage, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to three months.
- Variations: Experiment with different fruits! Blueberries, raspberries, or even banana slices can make delightful variations to the traditional recipe.
- Sweetness Level: Adjust the amount of honey or substitute with maple syrup according to your preference.
- Nut Butters: Spread a layer of your favorite nut butter on top for added creaminess and flavor.