Strawberry and maple syrup pancakes

Parent Sense
4 servings Prep: 5 mins, Cooking: 20 mins
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An easy blender-friendly pancake recipe, perfect for busy parents on-the-go. Served with fresh strawberries and a drizzle of maple syrup, your little ones will adore these pancakes!

By Independent Contributor November 01 2023
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Ingredients (6)

200 g gluten-free flour
2 free-range eggs
600 ml coconut milk
1 tbsp vegetable oil
100 g strawberries
4 tbsp maple syrup
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Add the flour to a bowl, then gradually whisk in the eggs and milk until smooth. This can also be done in a food processor.

Heat a thin layer of oil in a non-stick pan until a drop of water skitters when dropped on the surface. Add 3 tbsp of the batter to the pan, swirling to coat the base of the pan.

Cook the pancake for 2 minutes, until firm and golden brown underneath, then use a non-stick spatula to flip it over. Cook for 1 minute more.

Slide the pancake onto a warm plate. Continue with the rest of the batter, stacking the finished pancakes between sheets of greaseproof (wax) paper so they don’t stick together.

Use a flower or star-shaped cutter to stamp out shaped pancakes, if desired. Serve with strawberries and drizzle with the maple syrup. This favourite breakfast or teatime treat is gluten, dairy and nut-free. The egg can be replaced with egg replacer to make it egg-free.

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