Strawberry Shortcake Pancakes from Sweet, Savory, and Free

From Sweet, Savory, and Free by Debbie Adler


The truth is, I have something sweet for breakfast almost every other day. It goes well with coffee, and that’s all the reason I need. So I decided to transform one of my all-time favorite desserts, strawberry shortcake, into wholesome pancakes, a more acceptable thing to eat in the morning. The buckwheat groats and chia seeds add calcium, protein, vitamins, fiber, and antioxidants, and the strawberries add a shot of vitamin C. I make this in a round cake tin to guarantee a perfect circular hotcake every time. No flipping, no oil—what could be better? And it’s such a sight to behold when you start stacking and spreading the coconut cream that people actually gasp on the presentation alone.

Must Have

1 1/2 cups All-Purpose Gluten-Free Flour Mix (see below)
1/2 cup raw buckwheat groats, ground (I use a coffee grinder)
2 teaspoons sodium-free baking powder
1 teaspoon chia seeds, ground (I use a coffee grinder)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/4 cups coconut milk
3 tablespoons applesauce
2 tablespoons coconut nectar
1/4 cup fresh organic strawberries, cut into 1/4-inch pieces

Coconut cream
Sliced strawberries
Grade B maple syrup

1 cup tapioca flour
3/4 cup sorghum flour
3/4 cup millet flour
1/4 cup ivory teff flour
1/4 cup quinoa flour

Must Do: Pancakes

  1. Preheat the oven to 350°F. Line a 9-inch round springform baking pan with parchment paper. Make sure the parchment goes up about an inch along the sides of the pan so the batter doesn’t stick.
  2. To make the pancake: Whisk together the all-purpose flour, ground buckwheat groats, baking powder, chia seeds, ginger, cinnamon, and salt in a large bowl. Make a well in the middle.
  3. Add the coconut milk, applesauce, and coconut nectar, and stir to combine.
  4. Fold in the strawberries and stir to incorporate.
  5. Pour the batter evenly into the prepared baking pan. Bake until the pancake bounces back slightly to the touch, about 20 minutes.
  6. Transfer the pan from the oven to a wire rack and let sit for 5 minutes before removing the springform circle and transferring the pancake to a plate.
  7. Cut into quarters with a pizza slicer and layer the quartered pancakes on top of one another with cream and strawberries between each layer. Top with more strawberries, coconut cream, and maple syrup.

Must Do: All-Purpose Gluten-Free Flour Mix

  1. Whisk together the tapioca flour, sorghum flour, millet flour, ivory teff flour, and quinoa flour in a large bowl.
  2. Pour the flour mix into a large zip-top bag or freezer-safe airtight container. The mix will stay fresh for up to 1 year in the freezer.

SERVING SIZE: 1/4 PANCAKE Calories 190; Total Fat 2.5g; Protein 6.2g; Cholesterol 0.0g; Sodium 143mg; Fiber 6.1g; Sugars 4.4g; Total Carbohydrate 41.0g

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