Yesterday was a gorgeous day at the playground. The kids were frolicking and I was doing my best to orient myself toward the warm sun. All that fresh air must have been good for me, because dinner inspiration struck: pancakes for dinner! I had some strawberries at home, along with a bunch of asparagus. Strawberry-topped pancakes with sautéed asparagus seemed pretty much perfect. (It was also an excellent way to seamlessly lure my daughters away from the playground.)
I opted for a dairy and gluten-free pancake recipe made with coconut flour. I was unsure about the texture, but these eggy pancakes are light and delicious. Owing to their gluten-free status, they are more delicate than the typical pancake, so handle with care. And whether you have them for dinner or breakfast, these easy strawberry-topped pancakes are sure to be a hit.
Coconut Flour Pancake Recipe with Strawberry Sauce (adapted from All Day I Dream About Food)
Ingredients for the pancakes
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs, room temperature
1/4 cup coconut oil, melted, plus more for the skillet
1 tablespoon honey
1 cup coconut milk
1 teaspoon vanilla extract
Set a large platter or baking sheet in the oven and preheat to 200 degrees. Heat a large frying pan or skillet over medium-high heat while you prepare the batter.
In a large bowl, use a fork to combine the coconut flour, baking powder, and sea salt. In a medium bowl, use a whisk to beat the eggs until light and bubbly, for about thirty seconds. Whisk in the melted coconut oil, honey, coconut milk, and vanilla extract. Pour the liquid ingredients into the dry, and stir until combined.
Grease the heated skillet, and spoon in the batter. It’s best to keep these pancakes small, about 3 inches in diameter. Cook each side to golden brown, flipping carefully since these pancakes are delicate. Remove to the platter while the other pancakes cook.
Ingredients for the strawberry topping
2 cups sliced strawberries
2 tablespoons honey
pinch of sea salt
In a small saucepan, macerate 1 cup of the strawberries, honey, and salt with a fork. Heat over medium-low heat until mixture is bubbling. Add the remaining sliced berries, and cook for 2 minutes more. Off the heat and set aside. Spoon over pancakes when they’re ready.