Strawberry season, HELLO!
Berries all day every day please. You babes may have caught my Strawberry Oatmeal Banana Bread last week AKA my summery version of banana bread. My local grocery stores have had the juiciest red strawberries lately so I have been getting them so much.
I have never had any type of strawberry coconut pancake before. I’ve never seen them on a breakfast menu or blogger before either, so I am extra pumped to share this recipe right now. It basically stemmed from me craving a stack of fluffy pancakes and the only toppings or mix-in’s I had on hand were strawberries and coconut flakes. No complaints here though, the flavors are so delicious together and super light to enjoy in the morning.
The best part? There are only 8 ingredients and these pancakes are PALEO! I adapted the recipe from my Paleo Carrot Cake Pancakes by using some almond flour again. They are also gluten and dairy free.
I can’t wait to keep experimenting with some berry recipes this summer. I wish apples were a summer fruit because that would actually be the most amazing combination in the world (at least to me). Apples are my favorite fruit so I have been looking all over for my beloved pink lady and honey crisps. I have only been able to find gala apples. Anyone else feel my pain?
Anyways, let’s get to these FLUFFY STRAWBERRY COCONUT PANCAKES!
Fluffy Strawberry Coconut Paleo Pancakes (gluten & dairy free)
- 1 + 3/4 cup almond flour (I have not tested these with other flours)
- 2 eggs (I have not tested these with flax eggs)
- 3/4 cup unsweetened almond milk
- 1/4 teaspoon baking soda (or baking powder if not paleo)
- 1/3 cup sliced strawberries (smaller the better)
- 1/4 cup coconut flakes
- Sprinkle of cinnamon
- Maple syrup
- Additional strawberries, coconut or nuts
- Grease pan of choice (I used a medium pan) with a little coconut oil
- Whisk together eggs and milk in medium/large bowl
- Add almond flour, cinnamon and baking soda and mix well
- Fold in sliced strawberries and coconut flakes
- Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
- Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake)
- Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
- Finally, serve immediately with maple syrup and any other toppings of your choice
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