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Gluten-Free Pecan Pancakes with Strawberries
Ingredients
1 cup
strawberries, sliced
1 small
orange, peeled, sectioned, and coarsely chopped
1/4 tsp
stevia extract
1/3 cup
Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1 1/2 scoops
Vanilla JJ Virgin All-In-One Protein Shake powder
2 tbsp
arrowroot
1/2 tsp
aluminum-free baking powder
1/4 tsp
baking soda
1/2 tsp
stevia extract
2 tbsp
finely chopped pecans
3/4 cup
unsweetened coconut milk (such as So Delicious)
1/2 tsp
vanilla extract
2 tsp
coconut oil
Instructions
STEP 1
1 Combine the strawberries, orange, and stevia extract in a bowl; let stand for at least 15 minutes or refrigerate for up to 2 hours.,
STEP 2
2 Sift the baking flour, protein powder, arrowroot, baking powder, baking soda, and stevia extract through a wire strainer into a medium bowl; add the pecans and whisk to mix.,
STEP 3
3 Combine the coconut milk and vanilla extract in a separate bowl. Pour the wet ingredients into the dry and stir with a rubber spatula until just moistened.,
STEP 4
4 Heat a large nonstick skillet over medium heat. Add 1 teaspoon of the coconut oil and swirl to coat.,
STEP 5
5 Cook 4 pancakes at a time; for each, spoon 2 slightly rounded tablespoons into the pan and spread into a thin 3-inch-diameter pancake. Cook until the tops of the pancakes have some bubbles and the bottoms are golden, about 3 minutes. Turn and cook 3 minutes longer, or until golden brown and cooked through.,
STEP 6
6 Repeat with the remaining oil and batter. Serve topped with the fruit mixture.
Nutrition Facts
(per serving)
Calories:
289 calories
Servings:
2 servings
Carbohydrates:
29 g
Fat:
10 g
Fiber:
5 g
Protein:
14 g
Sugar:
10 g
Meal Effort
Preparation:
27 minutes
Cook:
12 minutes
Total:
39 minutes