All last week Sophie begged me for strawberry pancakes. This was prompted by a popular Daniel Tiger episode, where HE eats strawberry pancakes for breakfast after going to the community garden to pick perfect, fresh strawberries. “Land of make believe,” INDEED.
I opened the cabinet over the stove to find bugs — yes, BUGS — in our bisquick. I discovered this only after I had announced to Sophie that today would be the day I would finally make her the strawberry pancakes. Luckily for her, I still had this gluten free recipe in my repertoire of cooking knowledge.
- 1-1/3 cups Gluten Free All Purpose Baking Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 2 Eggs beaten
- 1/2 cup Milk or dairy alternative
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup fresh strawberries, washed and chopped
- 1 tsp vanilla extract
- 1 Tbsp agave syrup
Whisk together all of the ingredients in a large mixing bowl. Heat a skillet and spray with coconut oil [or any oil of choice, to prevent sticking]. Pour 1 pancake in the pan at a time, and flip when the batter begins to bubble. Top with whipped cream and more strawberries!
I let Sophie help mix the batter, as she always eats more at meals when she is involved in the preparation.