Name: Strawberry Almond Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 eggs Eggs (Slightly beaten); ¾ cup Unsweetened Almond Milk; ½ cup Fresh Strawberries (Thinly sliced); ½ teaspoon Pure Vanilla Extract; ½ cup Almond Flour; ¾ cup Brown Rice Flour; 1 teaspoon Baking Powder; ¼ teaspoon Salt; 2 cups Fresh Ripe Strawberries (Chopped); 2 tablespoons Water; 1 tablespoon Honey

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There’s something magical about the first bite of a warm pancake, especially when it’s a delightful stack of Strawberry Almond Flour Pancakes. I remember a sunny morning when I decided to whip up these pancakes for breakfast, inspired by the fresh strawberries sitting on my counter. The aroma of the pancakes sizzling on the skillet filled my kitchen, and soon enough, I was greeted by the sweet scent of strawberries mingling with the nutty essence of almond flour. Each bite was a perfect blend of soft textures and fresh flavors, making it a breakfast to remember.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
5 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
200 kcal

Protein:
5 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
7 g

Tools Used:
Skillet, Frying Pan, Large Pot, Whisk, Mixing Bowl, Chef’s Knife, Wooden Spoon

What Sets This Strawberry Almond Flour Pancakes Apart

Why You’ll Love These Pancakes

Let me share why Strawberry Almond Flour Pancakes are not just another breakfast option. These pancakes have a unique charm all their own.

1. Gluten-Free Goodness

For those of us who need to avoid gluten, almond flour is a game changer. It provides a lovely, nutty flavor that pairs beautifully with the sweetness of strawberries. You won’t even miss traditional flour!

2. Fresh Ingredients

Using fresh strawberries not only enhances the taste but also adds a pop of color to your plate. The vibrant red strawberries make breakfast feel special, inviting, and oh-so-delicious.

3. Quick and Easy Preparation

These pancakes come together in no time. The simplicity of the ingredients means you can whip them up on a busy morning or when you have guests over for brunch.

4. Perfectly Fluffy Textures

Thanks to the almond flour and the right cooking technique, these pancakes turn out fluffy and light. They soak up syrup beautifully, creating the perfect bite each time.

5. Versatile Serving Options

You can serve them with a variety of toppings! From whipped cream to a drizzle of honey or extra fresh fruit, the options are endless. You can customize them according to your mood.

6. Nutritious Start to Your Day

With wholesome ingredients, these pancakes are a great way to start your day. They are packed with nutrients from the strawberries and almond flour, providing energy that lasts.

What to Gather for Strawberry Almond Flour Pancakes

Creating the perfect stack of pancakes comes down to selecting the right ingredients. In this recipe, each element plays a vital role in achieving that deliciously fluffy texture and rich flavor. The combination of almond flour and fresh strawberries not only tastes amazing but also brings wholesome goodness to your breakfast table.

2 eggs – Lightly beaten to bind the ingredients and add richness.
¾ cup unsweetened almond milk – Provides moisture without the dairy, great for a light pancake.
½ cup fresh strawberries – Thinly sliced for a burst of natural sweetness.
½ teaspoon pure vanilla extract – Enhances the flavor profile with a hint of sweetness.
½ cup almond flour – The base of our pancakes, adding a nutty flavor and gluten-free goodness.
¾ cup brown rice flour – Adds texture and helps to hold the pancakes together.
1 teaspoon baking powder – Leavening agent to make the pancakes fluffy.
¼ teaspoon salt – Balances the sweetness of the pancakes.
2 cups fresh ripe strawberries – Chopped to use as a topping for added freshness and flavor.
2 tablespoons water – Helps to create the desired consistency in the batter.
1 tablespoon honey – Adds a touch of sweetness, perfect for drizzling over pancakes.

Cooking Method for Strawberry Almond Flour Pancakes

Making Strawberry Almond Flour Pancakes is a delightful process that brings the kitchen to life. The aroma of the pancakes cooking will have everyone gathering around, eager for breakfast. Let’s get started!

In a small saucepan, combine all ingredients for the syrup: the chopped strawberries, honey, and water. Bring the mixture to a full boil over medium heat. You’ll notice the strawberries begin to soften, releasing their juices, which creates a fragrant syrup. Keep an eye on it, stirring occasionally.
Reduce the heat to medium-low and let the mixture continue to boil gently. As it simmers, the juices will thicken. This should take about ten minutes. You want to achieve a syrupy consistency, so feel free to let it bubble away until it reaches your desired thickness.
Once thickened, remove the saucepan from heat and strain the juices from the strawberry pulp using a fine strainer. This step is vital, as you want the syrup smooth. Do save the pulp because it makes a great addition to smoothies.
Set the syrup aside. Now, in a mixing bowl, whisk together the eggs, almond milk, sliced strawberries, and vanilla extract. Make sure everything is combined nicely for a uniform batter.
Next, add in the almond flour, brown rice flour, baking powder, and salt. Stir the mixture until it’s just combined; be careful not to overmix, as that could lead to denser pancakes.
Now it’s time to heat your skillet! Add just enough oil to coat the bottom of a skillet and heat it over medium. You want it hot enough that a drop of water sizzles when it hits the surface.
Once hot, measure about ¼ cup of the pancake batter and pour it onto the skillet. If you have a standard 12-inch skillet, you should be able to cook three pancakes at a time comfortably.
Cook the pancakes until the edges firm up and small bubbles start rising to the top, about three to four minutes. This is a good indicator that they’re ready to flip.
Carefully flip the pancakes and cook on the other side for an additional minute or two. They should be golden brown and cooked through. If they’re too dark, lower the heat slightly.
Once cooked, serve them warm with a pat of butter and drizzle over the fresh strawberry syrup. You might also want to add some extra chopped strawberries on top for a beautiful presentation.

Things Worth Knowing

Consistency is Key: The batter should be thick, but if it seems too thick, adding a little more almond milk can help achieve the right texture.
Let the Pancakes Rest: Allowing the batter to rest for about five minutes can result in fluffier pancakes.
Heat Management: Don’t rush the cooking process. If the skillet is too hot, the pancakes might burn before they’re cooked inside.
Storing Leftovers: If you have any pancakes left, store them in an airtight container in the fridge. They reheat beautifully in a toaster or microwave.

Make It Your Own

Every pancake lover has their unique touch. Here are some ideas to make these Strawberry Almond Flour Pancakes your own:

Storage: Store any leftovers in the fridge in an airtight container for up to three days.
Freezing: You can freeze these pancakes! Just layer them with parchment paper in between and keep them in a freezer bag for up to a month.
Pairing: Serve these pancakes alongside a fresh fruit salad for a balanced meal.
Flavor Variations: Try adding different fruits like blueberries or bananas for a change.
Health Boost: Incorporate some chia seeds or flaxseeds into the batter for added nutrition.
Serving Style: Consider serving these pancakes at brunch with some mimosas or fresh juice.

Serving Options for Strawberry Almond Flour Pancakes

When it comes to serving Strawberry Almond Flour Pancakes, there are endless possibilities to make your meal special:

Brunch Delight: These pancakes are perfect for a weekend brunch, especially when paired with freshly brewed coffee or herbal tea.
Garnish with Fresh Fruits: Top them with additional fresh strawberries, blueberries, or even slices of banana for a colorful and nutritious touch.
Serve with Sweet Toppings: Consider adding a dollop of whipped cream or a sprinkle of powdered sugar for an elegant finish.
Accompany with Syrup: The homemade strawberry syrup is a must, but try drizzling some maple syrup for added sweetness.
Festive Occasions: These pancakes can make any morning feel special, whether it’s a birthday breakfast or a holiday brunch.
Storage Tips: Leftovers can be stored in the fridge for a quick breakfast option during the week. Simply reheat before serving.

FAQ

Absolutely! While fresh strawberries bring a wonderful flavor, frozen strawberries can also work well. Just make sure to thaw and drain them beforehand to avoid excess moisture in your batter.

These pancakes are already dairy-free thanks to the use of almond milk. Just ensure that any toppings or additional ingredients you use are also dairy-free to keep it consistent.

Leftover pancakes can be stored in an airtight container in the fridge for up to three days. To reheat, simply pop them in the toaster or microwave until warm.

There are so many delicious toppings you can try! Fresh fruits like bananas or blueberries, a sprinkle of powdered sugar, or a drizzle of maple syrup all complement the Strawberry Almond Flour Pancakes beautifully.

Conclusion

These Strawberry Almond Flour Pancakes are not just another breakfast dish; they’re a celebration of fresh flavors and wholesome ingredients. I encourage you to bring a little sunshine to your mornings by trying this recipe. It’s an easy and delightful way to start your day. Enjoy every bite!