• Fluffy GF Strawberry Pancakes

    From Ben Collver@1:18/200 to All on Mon Jun 22 10:38:27 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fluffy Gluten Free Vegan Strawberry Pancakes
    Categories: Breakfast, Pancakes, Gluten-free
    Yield: 8 Servings

    1 c Non-dairy milk (240 ml)
    2 ts Lemon juice or apple cider
    - vinegar (10 ml)
    1 1/4 c Gluten-free baking flour
    - (150 g) -OR-
    1 1/4 c Oats;
    - ground in food processor
    - or coffee grinder
    1 tb Sugar (12 g)
    1 tb Baking powder (12 g)
    1/2 ts Sea salt (3 g)
    1/4 ts Ground cinnamon (0.5 g)
    - (optional)
    1 tb Flax meal (7 g)
    3 tb Water (45 ml)
    1 tb Maple syrup
    1 ts Vanilla extract (5 ml)
    1/2 c Strawberries (75 g);
    - chopped
    2 tb Coconut oil or vegan butter
    - (28 g); for the pan

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    In a breakfast rut? These strawberry pancakes are the perfect
    solution. Gluten-free (and vegan), they're incredibly fluffy and
    jam-packed with fresh strawberries. What are you waiting for!?

    Fluffy Vegan Strawberry Pancakes:

    Mix the plant milk and the lemon juice (or apple cider vinegar)
    together in a small bowl/measuring cup. Set aside - this will make
    the vegan buttermilk.

    Whisk together the flax meal and water to make a flax egg.

    In a large bowl, whisk the gluten-free flour, baking powder, salt and
    cinnamon. Add the flax egg, maple syrup, vanilla extract and the vegan
    buttermilk mixture and whisk until *just* combined and smooth. Don't
    over-mix or you'll get gummy pancakes. It's okay if there are lumps.
    Fold in the strawberries. The batter will thicken slightly while you
    wait for the griddle pan to heat up.

    Heat a griddle pan or a cast iron skillet over medium heat and brush
    with coconut oil or vegan butter.

    Pour about 1/4 cup (60 ml) of batter into the pan/skillet for one
    pancake. Wait until some bubbles start to form on top. Allow to cook
    for 2 to 4 more minutes and then flip the pancakes over. Cook for
    about 2 to 4 more minutes until the batter is cooked through.

    Repeat with the rest of the batter until you have a nice, fluffy
    stack of gluten-free pancakes. Add more coconut oil to the pan
    between batches as needed.

    Serve pancakes hot and drizzle with maple syrup on top and your
    favourite toppings.

    Recipe by Jessica Hylton

    Recipe FROM:
    <https://jessicainthekitchen.com/gluten-free-strawberry-pancakes/>

    MMMMM

    Wherever you go, there you are!

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