Strawberry Pancakes with Coconut Cream

Pancakes have always been my favorite comfort food. I had them every weekend growing up and I recently realized they are even better with strawberry sauce and coconut cream. If you don't have time to make the coconut cream you can also use store bought dairy free whipped cream. These pancakes are both gluten and dairy free and SO fluffy! They are the perfect breakfast for Valentines OR Galentines Day. They are sure to impress!

Ingredients

Strawberry Sauce:

- 1 container chopped fresh strawberries or 1 lb frozen - 1/4 cup granulated sugar

- 1 tbsp lemon juice

- 1/2 tsp vanilla extract

Pancakes:

- 2 tbsp granulated sugar

- 2 tbsp DF buttery spread or oil of choice

- 1 egg

- 1 tsp vanilla extract

- 1 cup unsweetened almond milk

- 1 cup GF flour (I would suggest King Arthur's GF baking flour or Pillsbury GF all purpose flour blend for this recipe)

- 1 tbsp baking powder

- 1/4 tsp cinnamon

- 1/4 tsp salt

- extra butter or oil for frying

Optional Coconut Cream:

- 1 can full fat coconut milk that has been refrigerated overnight

- 1/2 tsp vanilla extract

- 1 cup powder sugar, divided

Directions

Pancakes and Strawberry Sauce:

1. To make the strawberry sauce, heat a medium sauce pan over medium heat. Add the chopped strawberries, sugar, lemon juice, and vanilla extract and stir until combined. Bring to a boil, stirring occasionally. Then, set to simmer for15-20 minutes until the sauce starts to thicken, stirring occasionally.

2. While the sauce is simmering, in a large bowl, whisk together the granulated sugar and DF buttery spread until combined. Then whisk in the egg, vanilla extract, and almond milk until combined. Add in the GF flour, baking powder, cinnamon, and salt and whisk until smooth.

3. Heat a large pan or skillet over medium to high heat. Grease the pan or skillet with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the pan.

4. Allow to cook on the first side for about 3 minutes, until the batter begins to bubble and fluff up. Then flip the pancakes and cook until they are golden brown on both sides.

5. Remove the pancakes to a serving plate.

6. Returning to the strawberry sauce, once it has thickened to your liking, remove from the heat and poor the hot sauce over the pancakes!

Optional Coconut Cream:

note: I would suggest doing this prior to starting the pancakes, and keep in the fridge until you are getting ready to serve. This recipe will make a lot of cream. I like to save it in the fridge for multiple days and put it in my coffee in the morning! :)

1. First, make sure your coconut milk is cold. Leave in the fridge overnight, or if you forget to do so, you can pop it in the freezer for 20 minutes or so.

2. Open the coconut milk can and spoon the thick portion of the milk into a large bowl, leaving behind the small amount of liquid.

3. Add the vanilla extract, and using an electric or standing mixer, mix until combined.

4. Add 1/2 cup of the powdered sugar and mix until combined. Add the second 1/2 cup of powdered sugar and beat on high until the cream reaches a texture you like (it will not be quite as fluffy as canned whipped cream, but it is so good!) Serve on top of the pancakes and enjoy!