Almond Strawberry Pancakes

Are you ready for strawberry season? Our local farmers market had some early season strawberries and they were super sweet, delicious as expected, a little pricey, but good. Im so looking forward to creating recipes and snacking all summer on these beauties.I love these pancakes because they’re made with almond flour. If you know me I love nuts specially almonds, that combined with strawberries is everything you want in a spring inspired weekend brunch. Makes these for Easter or Mother’s Day I can assure you they’ll be huge hit. They’re so good you honestly don’t need syrup. They’re cakey, pillowy soft, light and very elegant. Hope you give them a try, if you do please let me know how hey turn out. Would love to see your creation. Happy Brunching.

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Almond Strawberry Pancakes, makes about 14 pancakes

• 1 ½ cups Paleo flour or gluten free all purpose flour
• 1 lb fresh strawberries, organic preferred, sliced
• 1 teaspoon pure vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 2 large eggs, I like pasture raised free range eggs
• 2 tablespoons coconut sugar
• coconut oil or butter, melted as needed, approx 3-4 tablespoons
• 1 + ¼ cup almond milk ( use one cup and gradually add 1/4 more if needed)
• 1 lb strawberries, thinly sliced 
• roasted sliced almonds for garnish
• warm maple syrup, for drizzling

Directions

1. Add the g.f all-purpose flour, sugar, baking powder, and salt to a mixing bowl. Whisk to combine. In a separate bowl, beat the eggs. Whisk in the vanilla and milk.
2. Pour the wet ingredients into the dry ingredients and whisk until smooth.
3. Heat a griddle over medium heat. Add a couple tablespoons of coconut oil or butter and allow it to melt. Working in batches, ladle the batter onto the the pan so the batter slowly spreads into even circles. Arrange the sliced strawberries over the top of each pancake.
4. Cook on one side until golden brown and bubbles begin to form. Flip the pancakes and finish cooking on the other side. Keep the pancakes warm as they come off the pan and the rest of the batter is used up.
5. Serve the pancakes with sliced roasted almonds and warm maple syrup drizzled over top. Enjoy!