1cupgluten-free all-purpose baking mixsuch as Pamela's GF baking mix or King Arthur Flour GF all-purpose baking mix
1whole eggroom temperature
30gunflavored protein powderI recommend a whey protein concentrate for this recipe
1cupunsweetened almond milkor regular milk, room temperature
1tablespoonunrefined coconut oil melted and cooled
1tablespoongolden flaxseed mealground flaxseed
1tablespoonreal maple syrup
1cupsliced fresh strawberriesor any other berries of choice
Mix all ingredients (except strawberries) in a large bowl with a whisk until smooth and well blended.
Gently stir in strawberries and drop by ¼ cup size pancakes onto a hot griddle in a few teaspoons of melted coconut oil.
When pancakes start to bubble and lightly brown (3-4 minutes), flip and cook other side for 1-2 minutes.
Serve with pure maple syrup or your favorite fruit compote.
A note about King Arthur's all-purpose baking mix - it doesn't have added fat, so I recommend adding a tablespoon of buttermilk to the batter for a fluffier pancake. I love Pamela's baking mix because it already includes it.
Be careful not to overmix your batter. For tender and fluffy pancake, mix it until combined and then drop onto the griddle asap.
It's important that you gently fold the strawberries into the batter as not to break or bruise them.
Also, the egg and the almond milk need to be at room temperature. The coconut oil will solidify and clump up if it's mixed with too cold ingredients.
Be sure to grease your griddle sufficiently and let it heat up thoroughly to keep the pancakes from sticking.
Grease your skillet with butter or ghee for richer flavor and deeper color.