Description
These Strawberry Pancakes are grain-free, fluffy, and packed with natural sweetness from ripe bananas and fresh strawberries. Made with almond and coconut flours, cashew butter, and plant-based protein powder, these pancakes are a nutritious, delicious breakfast option that’s gluten-free and perfect for a wholesome start to your day.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 egg white (whipped to stiff peaks, optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons mashed ripened banana (can substitute with unsweetened applesauce or pumpkin puree for lower sugar/carbs)
- 2 tablespoons unsalted and creamy cashew butter
- 2 tablespoons coconut sugar (can substitute with Lakanto golden monkfruit sweetener or preferred granulated sweetener)
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/2 cup super-fine blanched almond flour (sifted or fluffed if clumpy)
- 2 tablespoons plant-based protein powder
- 1 1/2 tablespoons coconut flour (sifted or fluffed if clumpy)
- 1 teaspoon baking powder
- 2/3 teaspoons ground cinnamon
- 1/4 teaspoon salt
Fruit
- 1/4 cup diced fresh strawberries (folded into batter)
- 1/4 cup sliced fresh strawberries (for topping)
For Cooking
- Avocado oil spray or ghee (for griddle)
Instructions
- Prepare the Batter: In a large bowl, beat the eggs until smooth. Whisk in the mashed banana, cashew butter, and coconut sugar until fully incorporated. Add almond milk, apple cider vinegar, and vanilla extract, mixing until smooth. For extra fluffy pancakes, separate the egg whites and whip to stiff peaks, then fold them gently into the batter after adding the baking powder.
- Add Dry Ingredients and Strawberries: Slowly add the almond flour, plant-based protein powder, coconut flour, baking powder, cinnamon, and salt to the wet mixture, stirring just until combined. Gently fold in the diced fresh strawberries. The batter should be thick but pourable. Let the batter rest for 3-5 minutes to thicken further.
- Cook the Pancakes: Preheat a griddle or large skillet over medium-low to medium heat. Lightly coat the cooking surface with avocado oil spray or ghee. Using a scant 1/4 cup measure, drop rounds of batter onto the griddle. Press a few sliced strawberries evenly on top of each pancake. Cook for 3-5 minutes or until the edges turn golden brown and bubbles form on top. Carefully flip each pancake and cook an additional 2-4 minutes until golden brown and cooked through.
- Serve: Serve warm pancakes topped with fresh strawberry slices, maple syrup, melted ghee or vegan butter, or whipped coconut cream as desired.
Notes
- For fluffier pancakes, be sure to whip the egg whites to stiff peaks and fold them in gently.
- If you don’t have cashew butter, almond or peanut butter can be substituted but will slightly change the flavor profile.
- Adjust the sweetness according to your preference using coconut sugar or a sugar substitute like monkfruit.
- Resting the batter helps the flours absorb moisture and results in a better texture.
- Cook pancakes on low heat to ensure they cook through without burning, as grain-free flours are more delicate.
