Photo: Oxmoor House
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 8 (serving size: 2 pancakes, about 1/4 cup sliced strawberry mixture, and 1 teaspoon coconut)

Light coconut milk is a creamy alternative to dairy and is helpful if you are also trying to avoid lactose. Bonus: It lends just a hint of coconut flavor to a divine stack of gluten-free pancakes. Toasted flaked coconut adds a nutty, caramel flavor to the bright berry topping.

How to Make It

Step 1

Combine sliced strawberries and 3 tablespoons sugar in a small bowl; stir well. Let stand 15 minutes.

Step 2

While sliced strawberries stand, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, remaining 1 tablespoon sugar, baking powder, and salt in a medium bowl; stir with a whisk. Combine coconut milk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring with a whisk until smooth. Fold in diced strawberries.

Step 3

Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 1/2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Spoon sliced strawberry mixture over pancakes, and sprinkle with toasted flaked coconut.

Step 4

 

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

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