Mother’s Day Recipe: Strawberry Shortcake PANCAKES!

Image: Oh She Glows

Image: Oh She Glows

I saw these pancakes on Oh She Glows and knew immediately they would be my special dish at Mother’s Day brunch this year. I’ll probably replace the regular flour for spelt flour, and I’m sure other gluten-free flours would work well, too. That’s the beauty of the pancake: it’s difficult to make them anything other than amazing, especially when topped with so much fresh fruit!

On a non-food-related note, I want to take a moment to recognize all the mothers out there who we’ll be celebrating tomorrow. Their hard work and selfless dedication is the reason so many of us have the lives we do. So shower your mom with love, and, if you’re a mother, sit back and bask in it! Happy Mother’s Day!

 

Strawberry Shortcake Stacked Pancakes

(Pancakes adapted from Bon Appetit Spiced Coconut Pancakes)

Yield: 2 servings (8 small pancakes)

Ingredients

  • 1 cup + 1/4 cup whole wheat flour
    1/2 cup shredded, unsweetened coconut
    1 tsp baking powder
    1/4 tsp baking soda
    generous 1/4 tsp nutmeg
    generous 1/4 tsp allspice
    1/4 tsp cinnamon
    Pinch or two kosher salt
    3/4 cup Coconut Milk (I used regular, not low-fat, but I assume both work)
    1/2 tsp pure vanilla extract
    1 tbsp pure maple syrup
    3/4 cup warm water
    Oil, for skillet
    Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor) 

Directions:

Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.

Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.

Meanwhile, slice about 20 strawberries. I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately. makes 8 small pancakes.

On May 9, 2015, posted in: Blog , Nutrition , Recipes

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