Treat your Mom this Mother’s Day. Mom’s do so much: they birthed you, raised you, and have dealt with your not-so-pretty side. So, this Mother’s Day show your Mom that you care by making her a delicious breakfast! Strawberries and rosemary may seem like a strange combination, but the ingredients actually complement one another beautifully. The strawberries are sweet and the herb is earthy but, don’t worry, the rosemary don’t make the pancakes taste soapy. I love my pancakes fluffy, and these hotcakes exceed even my expectations. The key to fluffy, gluten-free pancakes is apple cider vinegar, which is mixed vigorously into the coconut milk. This creates air pockets in the batter, causing the pancakes to rise. The trick is also not to over mix; I gently fold the batter over and over again until it is well combined. And, surprisingly, these pancakes don’t even need to be topped with maple syrup since it is already in the batter. I just know your Mom will love them!
STRAWBERRY ROSEMARY PANCAKES
Makes 10-12 pancakes
- 2 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 2/3 cup unsweetened, enriched coconut milk
- 2 teaspoons apple cider vinegar
- 1/2 cup real maple syrup
- 2/3 cup applesauce
- 1/2 cup coconut oil plus more for cooking
- 1 tablespoon vanilla extract
- 1 cup strawberries-diced
- 1 tablespoon fresh rosemary leaves-finely chopped
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and xanthan gum. In a medium mixing bowl, vigorously whisk together the coconut milk and apple cider vinegar until frothy. Add the maple syrup, applesauce, coconut oil, and vanilla extract to the vinegar-milk mixture, and stir until well combined. Form a well in the middle of the dry ingredient mixture, and pour the wet ingredients into the middle of the well. Fold the batter until well combined, being sure not to over mix. Fold in the strawberries and rosemary.
- To cook, heat one teaspoon of coconut oil on a hot griddle or fry pan and swirl around until the pan is well coated. Ladle a scoop of batter onto the griddle, using approximately 1/3rd cup for each pancake. Depending on the size of your pan, you should be able to cook 1-3 pancakes at a time. Brown for 1-2 minutes until the pancakes begin to bubble, flip and cook on the other side for an additional minute or until golden.
*Tip: Once I ladled in the batter into the skillet, I used a spoon to shape the corners so the pancakes form relatively even round circles.
- Repeat until the batter is gone. Serve warm. No need for additional syrup or toppings. Just add a vase full of your Mom’s favorite flowers to the breakfast table and tell her how much you love her.