Strawberry Rhubarb Pancake Recipe
Sep 04, 2024
Strawberry Rhubarb Pancake Recipe
These pancakes contain absolutely no refined sugar and can be made vegan or gluten-free. Serve them with your favorite toppings and share them with your family on the weekends. These simple-to-make breakfast treats will soon become a staple in your home!
Prep: 10 Min. Cook: 30 Min. Total: 40 Min. Servings: 3
- Ingredients
- 2 1/2 cups flour
- 1 cup stewed rhubarb
- 2 cups dairy-free milk
- 1/4 tsp. cinnamon
- 1 Tbsp. vanilla extract
- 1 Tbsp. real maple syrup
- 2 Tbsp. lemon juice
- 2 tsp. baking powder
- 1 egg
- Coconut oil (for cooking)
Instructions
- Place all the ingredients together in a blender and pulse until combined. Be careful not to overblend.
- In a pan on medium heat, add 1 tablespoon coconut oil and 1/4 cup pancake batter. If the batter is too runny, feel free to add more flour to the mixture.
- Spread the batter thin–the pancakes will cook better if they are spread thinly like a crepe. Once bubbles form on the top of the pancake, flip it over and allow it to cook for another 1-2 minutes or until both sides are nicely brown.
- Repeat steps 2 and 3 until all the batter is gone. Divide up the pancakes and serve with your favorite toppings.
Notes
- Gluten-free flour is a great substitute in this recipe. Consider using a 1-to-1 ratio of gluten-free replacement flour instead of regular flour (Bob's Red Mill has a great one).
- Sugar-free applesauce makes a good substitute for stewed rhubarb but it will take more flour to keep the mixture from getting runny.
- Any variation of dairy-free milk works great with this recipe, though coconut is a personal preference.
- A flax egg can be used instead of a regular egg. A flax egg is simply 1 tablespoon of ground flaxseeds added to 3 tablespoons of water (once it sits for 5 minutes it is ready to be used).
- Consider topping the pancakes with the following before serving:
- coconut yogurt
- fresh berries (strawberries, blueberries, etc.)
The information offered by this newsletter is presented for educational purposes. Nothing contained within should be construed as nor is intended to be used for medical diagnosis or treatment. This information should not be used in place of the advice of your physician or other qualified health care provider. Always consult with your physician or other qualified health care provider before embarking on a new treatment, diet or fitness program. You should never disregard medical advice or delay in seeking it because of any information contained within this newsletter.
