Fluffy gluten free pancakes with fresh strawberries mixed in equals a delicious summer breakfast.
I love sharing recipes that my kids come up with and this recipe for gluten free strawberry pancakes is one of my daughter’s newest creations.
We eat pancakes almost every Saturday morning for breakfast. It has become a tradition at our house and we all look forward to it each week.
A few weeks ago my daughter helped me fix our Saturday morning pancakes and she decided to change it up a little and make strawberry pancakes. The results were delicious and perfect for summer!
Today I am sharing the recipe with you.
Yield: 6 servings
Gluten Free Strawberry Pancakes
Gluten Free pancakes made better with strawberries added!
Prep Time
10 minutes
Cook Time
4 minutes
Total Time
14 minutes
Ingredients
- 2 eggs
- 4 tablespoons of butter, melted
- 2 1/3 cups buttermilk
- 2 tablespoons sugar
- 3/4 cup brown rice flour
- 3/4 cup white rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup diced fresh strawberries
Instructions
- Whisk together the eggs, butter, and buttermilk.
- Whisk in the remaining ingredients and whisk just until combined. This batter will be a little lumpy.
- Stir in strawberries
- Let batter sit for 5 minutes.
- Carefully scoop or ladle onto a hot griddle or skillet. Cook for 1-2 minutes on one side. Flip and cook on the other side until golden brown.
- Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 86mgSodium: 715mgCarbohydrates: 67gFiber: 3gSugar: 11gProtein: 11g
Nutritional values are approximate and aren't always accurate.
Sounds so good!
These look great!!! I can’t wait to make them.
Did your daughter use sweet rice flour or normal white rice flour? Thanks!
Normal rice flour for these and it worked fine. I hope you enjoy them!
Hi these look delist but I was wondering can you sub the eggs for flax eggs or chia eggs? And what about omitting xantham gum? Thanks
The xantham gum helps the texture. I have made some pancakes without it, but not this exact recipe. So that may or may not work. I have never done much substituting for eggs, but if that works for other recipes I don’t see why it would not work in these. I know many people sub the eggs in pancakes and it works fine. I hope that helps.
Can you make up a large batch of this pancake mix and freeze it? Have you ever made them without the xanthum Gum? And if so how did they turn out? Thanks!
You could easily make up the dry part of this ahead of time. I would not freeze the batter though. The pancakes freeze great and we do that all the time. My kids just reheat them in the toaster or microwave.