First.

Thank YOU for the sweet birthday wishes + kindness. You surely know how to make a girl's day. Hmmm...Can I still call myself a girl, or am I know officially a lady?

Girl or lady. Boy or man.

You're going to want these pancakes in your face. Pronto.

They may look like ordinary pancakes but don't let that golden brown hue fool you. Just because you can't see the roasted strawberries doesn't mean they're not there.

They are most definitely there. IN the pancakes and IN the coconut cream topping.

And even though they are stuffed with roasted strawberries and lusciously-thick coconut cream, these pancakes are perfectly light + fluffy.

Whether you are gluten-free or not, I think this reciep will impress. Pancake-bricks are a thing of the past. No gritty rice flour texture, either. These babies are soft + smooth all the way through.

And then there's that topping....

You're going to want to put in the 1 minute of extra effort to make this topping. I wouldn't lead you astray, especially when we're talking breakfast.

Print this!

adapted from: cinnamon roll pancakes

Roasted Strawberry + Coconut Cream Pancakes

gluten-free, dairy free // yields 8, 5-inch pancakes

for the strawberries:

3 cups hulled + sliced strawberries, slice from bottom to top
1 1/2 teaspoons unrefined coconut oil, melted

Preheat your oven to 375* F and line a large baking sheet with parchment paper.
Toss the strawberries with the oil and roast for about 30 minutes. Remove strawberries once the edges start to crisp.
Let cool.

for the topping:

1/2 cup full-fat coconut milk cream
1/3 cup roasted strawberries
2 tablespoons pure maple syrup

Place a can of full-fat coconut milk in the fridge overnight. Open the can [do not shake], scrape the thick cream from the top, and measure out 1/2 cup. Reserve the rest of the coconut cream and the liquid in the can for the pancakes.
Blend all ingredients until smooth. Add a bit of the reserved coconut milk liquid and blend, if a thinner consistency is desired.
Keep at room temperature until ready serve. Store leftovers in the refrigerator in a sealed jar.

for the pancakes:

1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
1/4 cup almond meal, or almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup coconut milk*
3 tablespoons unsweetened applesauce
2 tablespoons pure maple syrup
1 tablespoon unrefined coconut oil, melted + slightly cooled
2 teaspoons pure vanilla extract
~1/2 cup roasted strawberries
coconut oil, to grease the pan
flaked coconut, to top

*After making the topping, whisk the remaining coconut cream and liquid from the coconut milk can together and measure 1/2 cup to use in this recipe. Or, if not making the topping use light-canned coconut milk.

Mix the dry ingredients together in a large bowl.
Whisk the wet ingredients in a separate bowl--adding the coconut oil last--until fully combined.
Combine the wet with the dry and whisk together until just combined.
Gently fold the remaining roasted strawberries [~1/2 cup] into the batter.
Let the batter sit for 10 minutes without disturbing.
Heat a griddle or large pan over medium and grease with coconut oil.
Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide. For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
Let cook 2-3 minutes until you see the top filled with bubbles. Flip and cook another 2-3 minutes until golden brown. Avoid overcrowding the pan and adjust heat as needed.
Serve + top with coconut cream topping + flaked coconut.