My recipes are grain free, refined sugar free and most are dairy free. Grain-free can be tricky because the texture is normally off. I am always trying new things. Strawberries have been on my mind lately. I love strawberries and summertime. Since going grain free I have had to invent recipes for all kinds of things. So I thought why not create a Strawberry Pancake. Once an idea hits my brain it rolls around for a couple of weeks. These pancakes take a little extra time to make as they have roasted strawberries, but they are so worth it. I know balsamic sounds odd but the taste it imparts into the strawberry is unbelievably yummy. They are super delicious. Goes well with Old Fashioned Buttermilk syrup, Old Fashioned Mascarpone Buttermilk Syrup, or Lemon Maple Syrup
Notes: I can find monk fruit, coconut fruit and cassava flour at our local Raley’s. However, I find it is cheaper at Amazon. I also purchase my canned coconut milk at Walmart as it is way cheaper for the same brand I can’t remember the exact price but Raley’s was $3. something and Walmart is $1. something.
1 cup chopped strawberries
1 tablespoon balsamic vinegar
1 tablespoon monk fruit sugar
Preheat oven to 350 F. Place chopped strawberries on an oven proof baking pan with sides. Sprinkle vinegar and monk fruit sugar over strawberries. Put strawberries in a preheated oven for 25 minutes. Allow to cool. Once they are cooled put into a food processor and pulse 3-4 times. Careful not to liquify strawberries.
1 cup plus 1 tablespoon cassava flour
1 1/2 teaspoon baking powder
1/3 cup coconut sugar
1 cup thin canned coconut milk
1 beaten egg
4 tablespoons avocado oil
Roasted strawberries puree from above
1/4 cup chopped fresh strawberries
Serve with more cut up strawberries
Mix together cassava flour, baking powder, and coconut sugar. Blend together milk, beaten egg, avocado oil, and puree. Combine flour mixture with egg mixture. Blend 1 tablespoon cassava flour with 1/4 cup chopped strawberries. Slowly fold in the strawberries. Heat a frying pan on medium with a little avocado oil. Once the pan is heated add about a 1/4 cup of Strawberry pancake batter to pan and flatten out as best you can. My pan can fit 3 1/4 cup pancakes. Cook until small holes appear on the top side of the pancake. Carefully flip the pancake and continue cooking until pancake is done. This batter takes a little longer to fry than conventional pancakes. The pancakes do not get as crispy on the outside. Serve with maple syrup, or Old Fashioned Buttermilk Syrup made with coconut milk.