Description
I am not gluten- or dairy-intolerant but I love these pancakes with my husband, who is gluten-intolerant. And the best part is the homemade strawberry syrup which is made so easily!
Ingredients
- FOR THE PANCAKES:
- 1 cup Gluten-Free All-purpose Flour (King Arthur’s)
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 Tablespoons Maple Syrup/honey/sugar
- 1 teaspoon Vanilla Extract
- ¼ cups Unsweetened Apple Sauce
- ¾ cups Dairy Free Milk (almond Or Rice Milk)
- FOR THE SYRUP:
- 1 pound Strawberry, Hulled, Chopped
- ⅓ cups Sugar
- ⅓ cups Water
- 1 pinch Salt
Preparation
For the pancakes:
Add all the ingredients in a bowl except milk and mix (I don’t bother to separate dry and wet ingredients). Add the milk and whisk until there are no lumps. I first added ½ cup milk, and then slowly added ¼ cup milk to reach the right consistency: not too thick, not too runny, somewhere in the middle is the right consistency.
Put a griddle or pan on your stovetop on medium heat. Add ¼ cup batter for each pancake. Cook for a few minutes until you see bubbles in the middle of the pancake, about a minute or two. Flip the pancake and cook the other side for about 30 seconds.
Serve with fresh fruit and homemade strawberry syrup.
For the syrup:
Prepare the strawberries. Add the strawberries, sugar, water and salt in a small sauce pan on medium heat. Simmer for 15 min or until the sugar is dissolved and the berries become soft.
Transfer to a blender and blend to a smooth syrup. Chill before serving.
