Gluten Free Strawberry Pancakes

Hello!?!  Why have I never put strawberries in my pancakes before now!?!  I've done the typical apples, blueberries, and bananas but not strawberries.  They turned out were so good.  Love them.

And then I was thinking that Valentine's Day is right around the corner so what better way to celebrate your loved ones than with these festive Strawberry Pancakes for breakfast...or even dessert!  My husband and I have actually never been big on Valentine's day but these are a fun and simple way to have a mini celebration.

These delicious gluten free pancakes are fluffy with just the right amount of sweetness.  They are amazing simply plain, with a little syrup, or some homemade jam.  Or you can dress them up with a dollop (or two...or three) of fresh whipped cream and a drizzle of chocolate sauce.  YUM.  So let's get started...

The Ingredients:

Makes 14-16, 3-inch pancakes

3/4 Cup Gluten Free Flour (I used Mama's Almond Blend)

1/4 Teaspoon Xanthan Gum

2 Tablespoons Coconut Sugar (granulated sugar will work too)

2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Allspice

1 Egg

1 Teaspoon Pure Vanilla Extract (I love Trader Joe's Bourbon Vanilla Extract) 

3/4 Cup Whole Milk, room temperature 

3 Tablespoons Unsalted Butter, melted

1 1/2 Cup Strawberries, sliced

The Steps:

1) Halve your strawberries, then thinly slice crosswise.  Set aside. 

2) Mix all of your dry ingredients together: flour, xanthan gum, sugar, baking powder, salt, and  allspice.  Using a fork, mix well while breaking up any clumps.

3) Make a well in the center of the dry ingredients.  Crack the egg and add the vanilla extract.  Using a fork, lightly beat the egg.  

4) Then add in the milk* and butter.  Using a spatula, incorporate the dry ingredients by folding into the wet ingredients. *By having the milk close to or at room temperature, that will help to incorporate the butter.  If the milk is cold straight from the fridge, your butter will get clumpy.

5) Add in the sliced strawberries and gently fold them in.  

6) Lightly coat a skillet with coconut oil and heat the pan over medium heat.  Wait several minutes to add the batter until the skillet is hot. Then drop a little less than 1/4 Cup of batter into the pan.  Lightly spread down the batter with the backside of the measuring cup.

7) Turn the temperature down just under medium, cook each side for about 2-3 minutes...every stove top varies, so I recommend checking every so often so that you do not over cook them.