Gluten Free Whole Grain Strawberry Pancakes Recipe
When it comes to celebrating Mother’s Day, there’s nothing better than kicking off the day by serving mom breakfast in bed or a glorious brunch filled with all sorts of morning goodies. It’s a day to make mom feel special, to show her how much we care, and to take the things she normally does for us (like cook breakfast) off her plate so she can truly relax.
Is there anything more comforting than pancakes for brunch? Whipping up a batch of these fluffy pancakes is sure to win over mom’s heart. And for even more brownie points, serve them to her in bed with a steaming mug of coffee!
Whipping up a batch of these fluffy pancakes is sure to win over mom’s heart. And for even more brownie points, serve them to her in bed with a steaming mug of coffee!
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup quinoa flakes
- ¼ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon xanthan gum
- ½ teaspoon kosher or fine sea salt
- 2 large eggs
- 1¼ cups milk of choice I like almond milk
- 2 tablespoons maple syrup plus more for serving
- ½ - 1 cup fresh chopped strawberries
- Butter or dairy-free butter for serving
Preheat a cast iron skillet or griddle on medium heat.
Whisk all the dry ingredients together in a medium bowl. Beat in the eggs, milk, and syrup until the batter is smooth and slightly runny but holds its shape.
(Test to see if the pan is hot by flicking water on it. If the water sizzles, you're ready to cook!)
Grease the pan with gluten-free nonstick cooking spray. Ladle the batter onto the pan and sprinkle with strawberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
Serve with butter and maple syrup, and enjoy!
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