Who loves pancakes?!! If you’ve been looking for a delicious gluten free pancake recipe for your family, you’re in the right place!
Did you know it’s National Pancake month? My kids think it should be pancake day, everyday. During this cold, snowy winter I felt the need for something sweet and summery. Strawberry shortcake is one of my favorite desserts so I decided to create some strawberry shortcake pancakes!
This is a pretty easy pancake from scratch recipe. {I usually keep a batch of dry pancake mix on hand for when my little ones request pancakes. It’s a lot faster to just add one egg, one cup of yogurt and one cup of milk on a busy weekday morning.} The pancakes are a little on the thick side, kind of what you would expect from a strawberry shortcake dessert. Whipped cream is a must…my kitchen helpers love to do it themselves. Which means they put on way too much! I can’t help but laugh because I love whipped cream nearly as much as they do.
I use a strawberry huller to save as much of the strawberry as possible. The kids like to help out with this task while I prep the ingredients. Then they take turns stirring- one stirs the dry ingredients and the other one stirs the wet ingredients.
My kitchen helpers.
One new trick for cooking pancakes- brush the griddle with coconut oil to make it non-stick. It gives it a nice crisp finish and is healthier than a lot of the cooking sprays on the market.
The pancakes turned out delicious and everyone enjoyed overindulging in whipped cream. The strawberries went fast too…I can’t believe how fast the kids will polish off a box of strawberries.
Ingredients
- 2 cups white whole wheat flour
- 1/4 cup old fashioned oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened coconut
- 2 eggs lightly beaten
- 5.3 oz Stonyfield Strawberry Greek yogurt
- 1 1/4 cup milk
- 1 cup chopped strawberries
- whipped cream
Instructions
- Combine all dry ingredients in a large bowl.
- Add wet ingredients to dry ingredients and combine well.
- Fold in strawberries.
- On a hot griddle or skillet, brush with coconut oil.
- Over medium-hot heat, drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
- Flip pancake and cook for an additional minute.
- Serve immediately or cool on a rack completely before storing (or freezing.)
- Serve with whipped cream in layers. {or syrup, or both!}
Notes
Yield: Makes 16 small pancakes
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
I am a Stonyfield Clean Plate Club Ambassador and created this recipe for them using their Organic Greek Yogurt.
I almost forgot it was Sunday night because of the nice long weekend. Another snow filled one here, complete with very cold noses and homemade hot cocoa. I made a loaf of oatmeal bread in the bread maker today and it was enjoyed as an afternoon snack, and at the neighbor’s for dinner.
This week is a short meal plan as we plan to visit friends in Vermont. I’m planning on making a batch of homemade granola to pack with us for the trip. This morning we made the Oatmeal Cookie Pancakes from the Joy the Baker cookbook and they were so good, I may make a dry mix of it to make again and share with friends. We topped them with some homemade applesauce that we made last fall…delicious. I find it’s helpful to take care of breakfast foods when you are a houseguest, especially when you are able to bring something special.
Sunday~ It was going to be Walnut Crusted Salmon…last-minute switch and had Shepherd’s Pie with the neighbors. Perfect end to a snowy day.
Monday ~ Probably having the salmon for lunch, then Sloppy Joe’s for dinner. (Pioneer Woman’s recipe.) Plus I have a sample of Smith’s Farm Gourmet Macaroni and Cheese kit to test out. It’s a local dairy farm and there are two beautiful cheeses that I’m excited to mix up into yummy side dish.
Tuesday~ Our family favorite chicken nuggets and sweet potato fries on the side. We will need to finish up any leftovers in the fridge too.
Wednesday~ Off to vacation!!
Anyone else taking some vacation this week? Do you tend to bring some of your own food or pick things up once you get to your destination?
All of the past meal plans can be viewed here. If you are looking for more ideas, you can visit OrgJunkie’s weekly meal plan post.
A little red pancakes anyone? I had some leftover beets and needed to use them up since the kids were not into them plain. I found the Red Beet Pancake recipe from Weelicious and tested it out this weekend. Madison ate 3 hearts before we even got to sit down together. This recipe was a winner!
Here is the recipe, with a few of my tweaks. I altered the flour ratio so there is a higher amount of whole wheat instead of white flour. I have found that most baked goods have a better end result when I keep some of the white flour in the recipe. It adds a little more gluten to the mix and helps with the leavening.
Ingredients
1 1/4 cup whole wheat flour
1/2 cup white all-purpose flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 Tsp kosher salt
1 can of beets (original recipe calls for roasted beets…canned was fine.)
1 1/4 cup milk
1/3 cup Greek yogurt
1 egg
3 Tbl melted butter
1 Tsp vanilla
Instructions
-Mix all dry ingredients in a large bowl.
-Drain beets. (I saved the beet juice to use as food coloring for Valentine’s Day cookies this week.)
-Puree the beets and measure out 3/4 of a cup.
-Mix all wet ingredients together. Combine with dry until well blended.
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| Someone woke up in time to help stir the batter |
-Drop a 1/4 cup of batter onto a buttered griddle plan. Cook for about 3 minutes per side.
We used heart cookie cutters to celebrate Valentine’s Day once the pancakes were cool enough to handle.
I served it with some of the leftover Wallababy Greek Yogurt for the little guy. The Greek yogurt is great for spreading as it’s thick enough to adhere to pancakes, rice cakes or bread.
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| He was awfully happy about his breakfast. |
If he eats more than what’s on the floor by the end of the meal, it’s worth repeating. Plus he like playing with the yogurt.
How are you celebrating Valentine’s Day?
Disclosure: I was provided samples of the new Wallababy Organic Greek yogurt. The opinions shared here are my own. This post is shared with Seasonal Celebrations, Tasty Tuesday Tidbits and Your Green Resource.
We have been making this nutty granola recipe every week for well over a year now. The kids love making it with me and it’s fun to tweak it with different dried fruits and nuts throughout the year. Below is our standard recipe but feel feel to just add in the nuts and dried fruits you have on hand. The honey is the key ingredient as it helps the granola maintain it’s crunchiness.
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| Photo by Tara Bellucci |
Enjoy a little sweet granola with homemade yogurt and you will start the day off on a happy foot. Once you get the basics down, you can tweak it a bit to your taste. A little less sweet or a little more nutty, you can alter the recipe to make it your own. I tend to use a mix of sweeteners depending on how much I have of each in the house.
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I love this recipe and serve it with fresh fruit and yogurt. If you want it less clumpy/sticky, you can swap out the honey for maple syrup. I also buy a lot of ingredients in bulk to keep the cost low. The pecans are pricy, but add a lot of flavor.
Enjoy!
