Thursday, February 13, 2014

Allergy-Friendly Strawberry Lemon Pancakes

Want something to make your favorite valentine feel extra special tomorrow morning? Try these delicious pancakes and a heart shaped cookie cutter. For topping, set aside some of the fruit purée and mix with a little maple syrup.

Cody and I occasionally have special pajama days. If we're feeling under the weather, or it's a rainy day I tell him it's a pajama day. We stay in pajamas and have a lazy day of reading lots of books, watching a movie and cuddling!

The first time I made these was for a pajama day and they were a hit! Cody loved them and now they're my favorite too!

Enjoy and have a safe and happy Valentines Day!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Lemon and strawberry pancakes 

Makes about 8 pancakes

5-6 large strawberries
1 1/2 cup oat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup oat milk
1/2 cup applesauce
1/4 vegetable oil
1/4 cup maple syrup
Zest from 1 small lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla

Purée the strawberries in a blender or food processor.
In a large mixing bowl combine the flour, bakng powder and salt.
In another bowl combine the strawberry purée and the remaining ingredients.
Combine the wet and dry ingredients.
Heat a lightly oiled griddle or skillet over medium heat.
Use a ladle or measuring cup to pour about 1/4 cup batter on the skillet or griddle.
Cook until bubbles appear and the bottom is golden brown, about 2 minutes.
Flip using a spatula and cook until the other side is golden brown, about 2 minutes.
Place on a plate and keep warm in a 200 degree oven.
Repeat until the batter is gone.

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