Gluten Free Strawberry Pancakes

Gluten and Refined Sugar Free Strawberry Pancakes Topped with Marinated Strawberries in a Ginger Honey Syrup.



In my last post, I created a recipe for ginger honey syrup to be used in a drink recipe. I still had half a jar left so I thought of what else I could use it in. As a lover of pancakes, it could make a nice alternative to maple syrup. Although the consistency was much thinner I decided to use it as a marinade for chopped strawberries and use that as the topping.
Prep the strawberries before you start on the pancakes so they have time to soak up the flavor of the syrup. 

Marinade:

1 heaping cup of strawberries, chopped.
Place in a shallow dish and pour syrup (see previous post) over to coat the chopped berries.
Set aside until ready to top pancakes.

Ingredients:

Dry Ingredients

1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 tapioca flour
1/4 ground flax seeds
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon xanthan gum
2 packets stevia (I use NuNaturals brand)
Pinch of salt

Wet Ingredients

1 tablespoon grapeseed oil
1 egg
1 cup almond milk (unsweetened)
1/2 cup Seascape strawberry jam from Sweet Lady Cook (sweetened with honey)

Instructions:

Preheat a large pan on the stove top.
In a medium bowl, add all of your dry ingredients and mix well to combine.
In a larger bowl, beat the egg and whisk in the rest of the wet ingredients.
Add the dry to the wet while continually whisking. Beat until there are no more lumps.
Using a 1/4 cup measuring cup, scoop batter into heated greased pan on medium heat.
Cook for about 2 minutes on each side.

Makes 10 pancakes.
Plate pancakes and top with marinated strawberries. I also topped my pancakes with a scoop of plain Greek yogurt.