It’s strawberry season, my friends. And that makes me one very happy girl. Strawberries are my favorite fruit…ever. So, when I found a bunch of organic strawberries at the grocery store on Sunday, I bought them up. And then…I just needed a reason to use them.
Well, as breakfast is the most important meal of the day, I opted for a little breakfast experiment. What emerged were phenomenally fruity pancakes that are low in calories and packed with flavor. Seriously. I want to keep making these for life.
Recipe: Gluten-Free Vegan Blood Orange Strawberry Pancakes
Servings: 4
Time: Prep 10 minutes; Bake 15 minutes
Ingredients:
- 1 cup gluten-free flour (I used Hodgson Mill Multi-Purpose Baking Mix)
- 1 tbsp sugar (I used Truvia)
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 1 tbsp unsweetened apple sauce
- 3/4 cups Trop50 Red Orange Juice
- 1/2 cup strawberries, chopped
Directions:
Preheat griddle to 350°F.
In a bowl, mix together baking mix, sugar, baking powder and salt. Add the unsweetened applesauce and orange juice. Mix until blended. Fold in the strawberries.
Place 1/4 cup of batter for each pancake on the griddle and cook on one side until small bubbles form on the edges. Turn over and cook until golden brown.
Top however you like. I garnished mine with a sprinkle of powdered sugar, some sliced strawberries, and warm maple syurp.
~*~*~
These pancakes cooked up light and fluffy. And, as an added bonus, had a great fruity flavor. The combination of the applesauce, the orange juice, and the strawberries all came together and created a sweet, delicious, fruity breakfast pancake. I’m currently eating leftovers I reheated now. So delicious.
Oh…and two of these will only set you back 132 calories. And with only 1 gram of fat…indulge. Trust me.
These are forever going to be made in my home!
The Celiathlete 