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Gluten Free Pancakes with Supreme Strawberry Topping | Can't Stay Out of the Kitchen

Gluten Free Pancakes with Supreme Strawberry Topping

Teresa Ambra
Amazing breakfast pancakes with a spectacular strawberry topping to die for! Great for holiday breakfasts and special occasions. You can make the pancakes either with or without strawberries. Wonderful for a Valentine's Day breakfast.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 3

Equipment

  • 1 large skillet or griddle
  • 1 mixing bowl
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 medium sauce pan
  • 1 blender
  • 1 spatula

Ingredients
  

PANCAKES:

  • 1 cup gluten free flour (I prefer Cup4Cup)
  • 1 large egg beaten
  • 1 tbsp. canola oil
  • 1 tbsp. granulated sugar or honey
  • 1/2 cup 2% milk
  • 1 tsp. vanilla extract
  • 1 tsp. strawberry extract
  • 1 cup fresh strawberries diced
  • maple syrup, if desired but not needed

SUPREME STRAWBERRY TOPPING:

  • 1 pint strawberries cleaned and stemmed
  • 1/2 cup granulated sugar or honey
  • 1 tsp. vanilla extract
  • 2 tbsp. cornstarch
  • 2 tsp. water

Instructions
 

PANCAKES:

  • Stir gluten free flour, egg, oil, honey, milk, and vanilla only until lumps disappear.
  • Gently fold in strawberries.
  • Cook on preheated (375°-400°) lightly oiled griddle or pan, turn when bubbles form on surface and edges begin to dry.
  • Use less liquid for thicker pancakes.
  • Use more liquid for thinner pancakes.
  • This made six 5” pancakes.

SUPREME STRAWBERRY TOPPING:

  • Cut about 1/3 of the strawberries in half.
  • In a saucepan over medium high heat, combine strawberries, sugar (or honey) and vanilla.
  • Cook, stirring occasionally, until sauce thickens, about 5-10 minutes.
  • Combine cornstarch and water and add to strawberry mixture.
  • Cook a couple of minutes.
  • Remove from heat.
  • In a blender, puree about 1/3 of sauce, then mix back into remainder.
  • Spoon strawberry topping over pancakes.
  • Store leftovers in refrigerator.

Notes

NOTE: You will probably want to double the Strawberry Topping recipe for this amount of pancakes.
 
NOTE: I did not have enough strawberries to add them to the pancake batter AND make the sauce, but I've left them in the recipe in case you desire to serve them this way.
 
NOTE: You can also use an immersion blender if desired.
 
NOTE: I did not puree part of the berries the second time I made this recipe.
 
NOTE: I do not recommend using Pamela's gluten free pancake and baking mix for this (or any) recipe. The flavor is off. Even Walmart's inexpensive Great Value brand gluten free flour is a better option in my opinion.
 
NOTE: The Supreme Strawberry Topping is equally good made with either sugar or honey.
 
© Can’t Stay Out of the Kitchen
Keyword breakfast, brunch, gluten free, pancakes, strawberries
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