Strawberries-and-Cream Pancakes Recipe

Strawberries-and-Cream Pancakes

Serves 4

30 minutes or fewer

Because pancakes don’t require a lot of blending or cooking time, the batter can be made with just one gluten-free flour instead of a combination of flours.

Strawberries-and-Cream Topping

1 cup frozen strawberries, thawed
1 cup low-fat vanilla yogurt
½ cup skim milk

Vanilla-Spice Pancakes

1 cup white rice flour
2 Tbs. brown sugar
1 Tbs. baking powder
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
1 egg
1 cup skim milk
1 Tbs. canola oil
1 tsp. vanilla extract

To make Strawberries-and-Cream Topping: Blend strawberries, yogurt, and milk in blender until as smooth and thick as heavy cream.
To make Vanilla-Spice Pancakes: Combine rice flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in large bowl. Beat egg in separate bowl, then whisk in skim milk, oil, and vanilla. Stir egg mixture into flour mixture. Add more milk if batter is too thick. Let rest 5 minutes.
Coat skillet or griddle with cooking spray, and heat over medium-high heat. Pour batter into desired size pancakes and cook 2 to 3 minutes, or until edges bubble. Flip, and cook 1 minute more, or until golden brown on both sides. Serve topped with Strawberries-and-Cream Topping and garnished with fresh berries, if desired.