Fluffy strawberry pancakes with homemade strawberry syrup! No sugar, no grain, gluten free, paleo and delicious. This recipe is from the Nourishing Days blog but I changed a few things up.
* 4 eggs
* 1 cup milk (I used unsweetened vanilla almond milk, you can also use coconut or whole milk)
* 2 teaspoons vanilla extract
* 1 tablespoon honey
* 1/2 cup coconut flour
* 1 teaspoon baking soda
* 1/4 teaspoon of salt (I used Himalayan pink salt)
* Ghee or coconut oil for frying
Mix the wet ingredients until airy (eggs, milk, vanilla, honey). To get mine to maximum fluffiness, I mixed for about 5 minutes on low in my stand up mixer.
Mix the dry ingredients in a separate bowl (flour, baking soda, salt). Once combined, mix in 3/4 of the wet ingredients and stir. Your pancake mix should be thick, like brownie mix. If it’s too thick, add in the rest of the egg mixture.
I covered my griddle with a healthy amount of ghee to crisp up the outside of the pancakes. The most important part is the heat on the pan must be LOW to medium. These need a good amount of time to cook all the way through, and they burn on high heat. Spoon about 1.5 tablespoons of the mix onto your pan, and add strawberries or blueberries to each pancake. Use a spoon to spread each pancake out to about an inch thick. Mine cooked for about 5 minutes on each side.
Flip these very carefully, they fall apart easily and quickly!
Super easy homemade stawberry syrup – add 2 tablespoons of filtered water to 1/2 cup of natural strawberry jam and heat in a pan on medium heat (I used the chunky strawberry all natural jam from Trader Joe’s). Stir for about 10 minutes until warmed and add more water if it’s too thick. (In a pinch, you can also heat this in the microwave).