My perfect Sunday morning is a long walk by the beach and then a MASSIVE stack of pancakes. This recipe is one of my favorites!
2 cups sliced strawberries
2 tbsp coconut palm sugar
juice of half a lemon
tiny splash of vanilla extract
1 cup non-dairy milk (+ extra depending)
1 tsp lemon juice
1 cup + 2 tablespoons whole wheat flour
1/4 cup cornmeal
2 tsp baking powder
zest of 1 lemon
1 tbsp poppy seeds
1/4 cup melted extra virgin coconut oil + extra for the pan/griddle
3.5 tbsp agave nectar
1/2 tsp vanilla extract
In a medium bowl, combine the sliced berries with the coconut sugar, lemon juice and vanilla. Allow to sit and macerate/get juicy while you make the pancakes.
Stir the non-dairy milk and lemon juice together. Set aside and allow to curdle while you mix up the other ingredients.
In a large bowl, combine the rice and sorghum flour, arrowroot powder, cornmeal, baking powder, lemon zest and poppy seeds. Add the coconut oil, agave nectar, vanilla extract and the non-dairy milk and lemon juice mixture. Stir with a spatula until thoroughly combined. I had to add an extra couple tablespoons of milk at this point to get it to that typical pancake batter consistency, but yours might be different depending on whether you use different flour.
Heat a large skillet over medium heat. Lightly brush the skillet surface with melted coconut oil. Drop 1/4 cup portions of the batter onto the pan and gently spread the batter out with a small spatula. Once you see little bubbles in the batter and the edges look a bit dry and golden, flip them over, about 1/2 minute. Cook the other side until golden. Remove and set cooked pancakes on a warming plate. Repeat with remaining batter.
Serve warm with the juicy strawberries spooned on top and a dollop of yogurt if you like.