Strawberry-Almond Pancake Stack

I love fruit.

Particularly berries and stone fruits, but especially berries.

So, strawberry season is one of my very favorite times of year. It’s one of the best because strawberries are one of the first fruits to ripen after the long winter of citrus, apples, and pears. Those are all fine in their place (especially fresh citrus!), but when that’s all you have from October to March, they get a little old. (I don’t usually buy out of season fruits in the winter–the taste is not worth the ridiculously high price.)

Have I said that before? If I were to search “strawberry” on this blog, I’d probably find that I’ve already said that once. Or seventeen times. Forgive me. :)

But anyway, here’s a great way to use up some of those fresh strawberries that I hope you have.

Make pancakes (see below) and add sliced almonds to the batter.

Slice strawberries.

Layer strawberries and maple syrup in between the pancakes, let the syrup soak in, and then eat them up all at once.


Dairy-Free Pancakes

  • 1 egg
  • 1 cup whole wheat flour
  • 3/4 cup rice milk (even water works, in a pinch)
  • 1 tablespoon brown sugar
  • 2 tablespoons coconut oil (or another oil is fine)
  • 1 tablespoon baking powder
  • handful of sliced almonds
  • 1/4 teaspoon salt

Beat egg with a whisk until it’s really, really fluffy. This is important. It helps make the pancakes really light and airy. Whisk in remaining ingredients just until smooth. After the batter rests for a minute, you may need to stir in a little more rice milk/water, depending on how thick you want the pancakes. I usually put a little more in.

Heat a well-seasoned cast iron pan over medium heat, and melt a little coconut oil in the pan. Cook pancakes a few at a time, flipping once.

Yield: about 8 pancakes

**for non dairy-free pancakes, see my regular recipe, which is strikingly similar to this one (wink :) )**

How do you like your strawberries?

(Linked to Tasty Tuesday)

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