These gluten-free pancakes are almost crepe-like and are served with homemade strawberry sauce!

These gluten-free pancakes are almost crepe-like and are served with homemade strawberry sauce!

When I first made these gluten-free pancakes, I was aiming for fat and fluffy. As you can probably see, that’s not exactly what I ended up with but I wasn’t disappointed at all!

These pancakes are like a cross between crepes and your typical American pancakes. They don’t have much of an almond taste and tapioca flour is pretty neutral, resulting in the perfect blank canvas for sucking up the strawberry sauce.

I have such fond memories of Saturday morning pancakes with store-bought blueberry or strawberry pancake sauce. I bought a bottle a few years ago and while pretty tasty, I didn’t find it that appetizing after seeing that the first ingredient was high fructose corn syrup and the second ingredient was corn syrup. I don’t mind a little corn syrup but as the first and second ingredient? Come on, now.

Gluten-Free Pancakes with strawberry sauce and whipped cream! So delicious.

This homemade strawberry sauce only requires a few ingredients and takes hardly any time to put together. Whenever we come home from strawberry picking, I make a quadruple batch of this sauce, freeze it, and enjoy it throughout the year! There’s nothing quite like digging through your freezer in January and finding a forgotten bag of this summery, vibrant strawberry sauce.

I only used 3 tablespoons of sugar for over a pound of strawberries and found it plenty sweet. I was using freshly picked strawberries, though, so you may need to add more sugar to taste if using off-season strawberries that aren’t at their best. If after cooking you find that the sauce isn’t sweet enough, stir in a tablespoon of sugar at a time until it’s how you want it. Just keep in mind that if you don’t use very flavorful strawberries, then this sauce won’t be very flavorful.

And if it’s already blueberry season in your neck of the woods, Jamie’s homemade blueberry sauce would be amazing with these pancakes!

Gluten-Free Pancakes with homemade strawberry sauce and whipped cream. So good!

I’ve included gram measurements for the almond flour and tapioca flour (also called tapioca starch). Weighing the flour ensures that you won’t overpack the cups while measuring, which is easy to do with gluten-free flours. If you can’t find almond flour or find it to be too expensive, unblanched almond meal will work fine in these pancakes as long as you don’t mind the bits of almond skin.

If you don’t have access to either of those flours, try my gluten-free banana pancakes. You only needs oats and they’re basically banana bread in pancake form!

To add a bit of a strawberries and cream touch to these gluten-free pancakes, I topped them off with some whipped cream. Seriously – breakfast doesn’t get much better than this!

Gluten-Free Pancakes

Gluten-Free Pancakes

Yield: 10 pancakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
These gluten-free pancakes are almost crepe-like and are served with homemade strawberry sauce!

Ingredients

For the Strawberry Sauce:

  • 18 ounces medium strawberries, rinsed and hulled
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1-3 teaspoons cornstarch, optional

For the Pancakes:

  • 1 1/2 cups (150 grams) blanched almond flour
  • 1/2 cup (58 grams) tapioca flour or tapioca starch
  • 1 tablespoon granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk, room temperature
  • 3 large eggs, room temperature
  • 3 tablespoons butter, melted
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon vanilla extract

For the Topping:

  • 1/2 cup whipping cream

Instructions

For the Strawberry Sauce

  1. If using large instead of medium strawberries, halve them. Place the rinsed and hulled strawberries in a medium pot or large saucepan and smash the strawberries with the bottom of a glass, taking care not to scrape the pan if you're using a non-stick pan.
  2. Stir in the sugar, vanilla extract, lemon zest, and lemon juice and cook over medium heat for about 10 minutes. The mixture should thicken a little but will still be as thin as syrup. If you'd like it thicker, mix 1-3 teaspoons of cornstarch with the same amount of cold water to turn it into a paste. Three teaspoons of cornstarch yields a thick sauce, almost as thick as jam. I used 1 1/2 teaspoons cornstarch in the strawberry sauce pictured.
  3. Stir the cornstarch slurry into the strawberry sauce and let simmer for 1 minute and then remove from the heat. It should have thickened at this point and will continue to thicken a little more as it cools.
  4. Yields about 2 cups. Refrigerate for up to 4 days and freeze any leftovers remaining after that.

For the Pancakes

  1. In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
  2. In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
  3. Gradually add the dry mixture to the wet and stir until no lumps remain.
  4. Heat a non-stick skillet over medium heat.
  5. Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
  6. Flip the pancake over and cook for another minute or two.
  7. Repeat with the remaining batter.

For the Topping

  1. In the bowl of a stand mixer or using an electric hand mixer, whip the whipping cream at medium speed until stiff peaks form. This yields about 1 cup of whipped cream.
  2. Immediately before serving, top pancakes with strawberry sauce and whipped cream.
  3. Cover and refrigerate leftover pancakes for up to 4 days.

Notes

  • Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.

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