Sticking with our strawberry theme for June, we bring you these delicious pancakes. They’re easy to make and easy to covert to gluten and dairy free.
We talk you through making these pancakes in Episode 237 of our podcast. If you enjoy these pancakes, you make also enjoy our recipe for Strawberry Baked French Toast and our Strawberry Mousse.
Ingredients
1 cup all-purpose flour or gluten free flour 1-1
2 tablespoons granulated sugar
2 teaspoons baking powder
A pinch of sea salt
1 cup milk or plant milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries, plus a some set aside for serving/garnish
Directions
Stir flour, brown sugar, baking powder, and salt together in a medium bowl. Pour in milk, egg, oil, and vanilla; mix until well blended. Stir in strawberries.
Grease and heat a large skillet or griddle over medium heat.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
Chantilly Cream
Ingredients
1 cup heavy whipping cream or dairy free whipping cream, cold
¼ cup powdered sugar
½ tsp vanilla extract
2 tablespoons of cream cheese or dairy free cream cheese, softened
Instructions
Add all ingredients to a large mixing bowl, and whip with the whisk attachment on medium-high speed until fluffy peaks form. Chill and serve.