Gluten Free Strawberry Shortcake Pancakes

Sunday mornings are absolutely the best part of my week because pancakes. Pancakes forever and ever and ever. I mean, look at those beauties! Today’s experimenting definitely paid off, these pancakes were easily the most successful batch I’ve ever made, and were so unbelievably delicious that I had to use two pictures. The garbanzo bean and coconut flour mixture gave them and incredible cake-like texture, and layered greek yogurt and strawberries between the pancakes. This breakfast is packed with protein from the garbanzo bean flour and greek yogurt, and will keep you full for hours!

Serves 1 – makes 4 DVD sized pancakes

For the pancakes, you will need:

just under 1/2 cup (loosely packed) Bob’s Red Mill Garbanzo Bean Flour
about 1 tbsp Coconut Flour
1/4 cup egg whites
1/3 cup water
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tbsp Greek Yogurt
1 tsp coconut sugar (or sweetener of choice)
coconut oil for pan
For the shortcake filling, you will need:
1/2 cup plain Greek Yogurt
1/2 tbsp peanut flour (or peanut butter)
strawberries

Directions:

Put all pancake ingredients in a bowl and mix well until combined. Let the batter sit for about 15-20 minutes, I find that the longer the batter sits the better the pancakes come out. While you wait, prepare your shortcake filling my mixing the Greek Yogurt with the peanut flour (or peanut butter) and set aside. Slice your strawberries as well. Check the consistency of your batter, if it seems too watery, add a tiny bit more xanthan gum.

Warm a pan over medium heat, and grease with a little coconut oil. Scoop about 1/4 cup of the batter into the pan, wait until bubbles start forming on the top, then flip until both sides are golden brown. Spoon a dollop of your shortcake filling onto the top of your pancake and add a few strawberry slices. Repeat until your batter and filling are gone!

Enjoy!