I done declare, it don’t get much better than this.
Oh wait, yes it does. . .
There we go.
Honey, you are my shining star, don’t you go away…
Gluten Free Strawberry Shortcake Pancake, you are sweet as a Shakespearean sonnet, confident as a sculpture, happy as a lark. I will not be sworn but love may transform me to an oyster.
Whoaaa, I forgot where I was for a second.
Because pancakes have infiltrated our minds, bodies, smoothies and pillow talk, the male of my life informed me in his slumber that the best pancake is a pancake with jam around the edges and whipped cream (from a can) on top.
Pancake pillow talk is the best pillow talk one ever did have.
Guaranteed to knock you on your bloomers, the Strawberry Shortcake Pancake is now the household favorite. I used lemon yogurt and Bob’s Red Mill Gluten Free All Purpose Flour to make it all come together. The yogurt gives the pancake tangy, zesty, and sweet flavor, making it a delicious standalone pancake. And then you layer in the fresh strawberries and whipped cream…methinks I scent a swoon.
The Pancake Project is designed to bring healthful gluten free pancake options to your home and is supported by Bob’s Red Mill. Here’s a Pancake Project Recap:
Week 2: Bacon & Egg Buckwheat Pancakes
Week 5: Cornbread Flapjacks
Week 7: Strawberry Shortcake Pancakes
But haste, you can have your cake and eat it too! Bob’s Red Mill (aka coolest red mill that I ever did see) is helping me give away a bag of their Gluten-Free All Purpose Flour! Just leave me a comment below and you’re in the running for FREE flour! The winner will be randomly selected Wednesday, 2/27 and notified via email! And of course, you will find another tasty pancake recipe right here next Friday.
Break out that can o’ whip leftover from the holidays (the expiration date means nothing, as bliss has no expiry)
tilt your head back and sssshhhhhhhhhhh apply to your breakfast.
I want to thank everyone for the thoughtful and supportive comments you left me when I announced my probiotics cookbook. Merci, muchas gracias, danke schoen! I’d hate to “you people” you, but….you people really light my fire, so hugs all around!
Gluten Free Strawberry Shortcake Pancakes
- Fresh Strawberries
- Can of whipped Cream
In a mixing bowl, whisk together the egg, yogurt and agave.
In a separate bowl, stir together the flour, baking powder and salt.
Pour the dry flour mixture into the wet and mix until smooth.
Allow the batter to sit 5 to 10 minutes.
Heat a large skillet just above medium heat and add just enough oil/butter to coat the surface.
Measure out ½ cup of batter and pour it in the skillet.
Allow the batter to cook until air bubbles form at the top and the sides begin to firm up.
Flip and cook on the other side another minute or so until pancakes are cooked all the way through.
Repeat with all of the batter.
On a plate, stack em high with strawberries and whipped cream!
* I used homemade non-fat lemon yogurt for the recipe, which means my yogurt was very thin. If you use storebought yogurt and find that your pancakes turn out too thick, simply add milk until they are the desired consistency. One reader (see comments below) added about 1/2 cup milk to reach optimal consistency.