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  • Jefferson Adams

    Gluten-Free Strawberry Pancake Delight

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Fresh strawberries are the stars in this tasty gluten-free twist on traditional pancakes. Whether you use a pre-made mix, or start completely from scratch, these hotcakes are sure to delight.


    Image: CC--Julie Magro
    Caption: Image: CC--Julie Magro

    Celiac.com 03/24/2018 - This fresh twist on traditional pancakes should bring more than a few smiles of appreciation to your hungry eaters. If you have your own recipe for gluten-free pancake mix, then feel free to use it. I generally use Bob’s Red Mill Gluten-Free Pancake Mix prepared with buttermilk in place of regular milk. In this case, we toss in some cream cheese for extra richness.

    Ingredients:

    • 2 cups Bob’s Red Mill or other Gluten-Free Pancake Mix
    • 8 ounces fresh strawberries, hulled and halved
    • 4 ounces cream cheese, softened
    • 2 large eggs
    • ¾ cup strawberry preserves
    • 2½ cups quality buttermilk
    • 1 tablespoon granulated sugar
    • 1½ teaspoons vanilla extract
    • ½ teaspoon finely grated lemon zest
    • 3 tablespoon butter 
    • Confectioners’ sugar for garnish, as desired



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    Directions:
    In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. 

    In large bowl, whisk pancake mix, baking powder and salt.

    In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. 

    Beat until cream cheese is well mix, but still a bit lumpy.

    Add buttermilk mixture to bowl with dry ingredients. If batter is too dry, add buttermilk as needed. If to wet, add more dry mix.

    Stir gently until lightly mixed. It’s okay if it’s a bit lumpy.

    Grease a 12-inch skillet with 1 tablespoon of butter on medium heat. 

    When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. 

    Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. 

    If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. 

    Cook remaining batter in batches, adding more butter as needed. 

    Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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