GOLDEN FLAX AND HONEY PANCAKES WITH STRAWBERRY SYRUP
- Total Time: 20 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
Ingredients
Units
Scale
- Cup-for-cup replacement gluten-free flour blend, such as Steve’s GF Cake Flour, if needed
- 1 cup millet flour
- 1 cup oat flour
- 3/4 tsp sea salt
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp golden flax meal
- 2 cups fresh strawberries
- 1/2 cup water
- 1 tsp fresh lemon juice
- 1/2 cup pure maple syrup
- 1 cup Any-Morning pancake mix
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/4 cups buttermilk (plus more if needed)
- 1 tbsp unsalted butter or unrefined coconut oil (melted, plus more for the pan)
- 1 tbsp honey
Instructions
- Place the gluten-free flour, millet flour, oat flour, and salt in a large bowl and whisk to combine. Sift in the baking powder and baking soda and whisk to distribute them evenly. Add the flax meal and whisk again, making sure the ingredients are well blended. The mix can be stored in a glass jar in the refrigerator for up to 1 month or put in a freezer bag and frozen for up to 3 months (use it straight from the freezer).
- To make the strawberry syrup: Combine the strawberries, water, and lemon juice in a blender and blend until smooth. Pour into a small saucepan and stir in the maple syrup. Bring to a boil over high heat, then reduce the heat to medium and cook for 3 to 5 minutes, until the mixture thickens slightly and coats the back of a spoon. Remove from the heat and serve the syrup hot, warm, or cold. (Leftovers are great over plain yogurt or ice cream.)
- To make the pancakes: Place the pancake mix in a medium bowl. In a large bowl, whisk together the egg, vanilla, and buttermilk. In a separate small bowl, whisk together the melted butter and honey, then add to the buttermilk mixture and whisk to incorporate. Add the pancake mix to the wet ingredients and whisk to combine. You’re looking for a batter that’s mediumthick in consistency and not runny. Adjust the consistency as needed by adding more buttermilk to thin the batter or more glutenfree flour to thicken the batter. (Note that the batter will thicken as it sits.)
- Heat a large griddle over medium heat and lightly grease the surface with a bit of butter. When the butter begins to sizzle, spoon (rather than pour) ¼ cup of the batter onto the pan and spread it with the spoon or the bottom of a flat dry-measuring cup into a round. Repeat to fill the pan, but do not overcrowd the pancakes. Cook for 3 to 4 minutes, until bubbles begin to form on top of the pancakes, then flip them using a metal spatula. Cook for 2 to 3 minutes more, until the edges appear dry. Reduce the heat if the pancakes are cooking too fast. Transfer finished pancakes to a heatproof plate and keep warm in a low oven until ready to serve. Repeat with the remaining batter.
- Serve with the strawberry syrup alongside.