Last Updated on July 24, 2020
This post was originally from 2017, we updated it in 2020. Enjoy
Did you know that pancakes aren’t just from breakfast? They can also be for dinner (if my kids have any say in the matter). I’m actually a firm believer that we need a full breakfast spread of pancakes, bacon, fresh fruit, and eggs for dinner every once in a while.
Paleo Strawberry Pancakes (a new favorite)
For as long as I can remember, my favorite pancake add-in has been blueberries, though our kids prefer chocolate chips. Although with the recent creation of my strawberry sauce added into the pancake batter, there might be a new favorite in our house.
You will probably not need any maple syrup or honey on your pancakes at all if you top them with this strawberry compote. Se use frozen strawberries in the off-season, but fresh local strawberries will give you an amazingly flavorful and sweet compote that you just can’t put down.
These pancakes store well as leftovers, in either the fridge or the freezer. The kids love when I make enough for leftovers since they’re the first ones up in the kitchen every morning and can grab a few pancakes from the fridge and heat them up on their own.
We love to have a variety of flavors to choose from so I will usually make more than one flavor at a time. I love serving them on my SlatePlate and marking which is which (although it is usually obvious from the color, but I still enjoy being a little creative with breakfast).
Our Cassava flour pancake mix is perfect to have on hand, ready to go when you want pancakes!
- 3 cups Strawberries, hulled and roughly chopped, measured after chopping
- 3/4 cup Honey
- 2 Tbsp Lemon Juice
- 1/2 tsp Pure Vanilla Extract
- 1-1/2 cups Cassava Flour Pancake Mix
- 2 Eggs
- 3 Tbsp Avocado Oil, or melted Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1 to 1-1/2 cups Plain Unsweetened Almond Milk, or other dairy-free milk
- 1 tsp Avocado Oil, Mild flavored oil like avocado or coconut oil
Flavor Variations (choose one of the options below)
- 1/4 cup Strawberry Compote, listed above
- 1/2 cup Mini Chocolate Chips, we prefer Enjoy Life Brand
- 1/2 cup Blueberries, frozen of fresh (chopped if too big)
- Combine strawberries, honey, lemon juice, and vanilla in a medium saucepan and bring to a boil over medium-high heat. Lower heat to medium-low and gently simmer until the strawberries are soft and the syrup is thickened, about 15 minutes, stirring occasionally.
- If the sauce thickens too much after it has cooled, whisk in a little water a time to get the desired consistency.
- Combine all plain pancake ingredients, in a mixing bowl and whisk to combine until smooths and few lumps remain. Gently mix in one of the flavor variation ingredients and set aside. If the batter is too thick, add a little more milk at a time to get a regular pancake consistency (but not so thin that the pancakes don't hold their shape on the griddle).
- Heat a griddle over medium-low heat. If you want crispy edges on your pancakes, add a little oil to the skillet, enough to coat the entire surface.
- When the skillet (and oil) are hot, use a cookie scoop to add batter to the pan. This makes sure all your pancakes are uniform in size. We prefer mini-pancakes using a small (tablespoon-sized) scoop.
- Cook until the edges start to look dry and a few bubbles form on the surface, about 1-2 minutes. Carefully flip and cook on the other side for another 1-2 minutes, or until browned and cooked through.
- Serve warm, topped with additional strawberry compote, honey, or maple syrup. We like nut butter on our chocolate chip pancakes.
- Store leftovers in an airtight container in the fridge for up to a week. Store in between sheets of parchment paper in a plastic zip-top bag (get as much air out of the bag as possible) in the freezer for up to 3 months.