Gluten Free Whole Grain Strawberry Pancakes Recipe
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!
Servings: 12 Pancakes
Calories: 102kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Calcium: 67mg | Iron: 0.7mg