Strawberry Chocolate Chip Pancakes (gluten Free)
Intro: Strawberry Chocolate Chip Pancakes (gluten Free)
These would be the perfect Valentine's Day (or Mother's Day or Anniversary) breakfast! They combine my child's two favorite foods (chocolate and strawberries) in a cute little pancake. My husband ate 6 of them in one sitting (he usually eats 3)!
Ingredients:
6 eggs
15 oz full fat ricotta cheese
1 1/3 cup certified gluten free rolled oats
1/3 cup brown sugar (you can leave this out if you prefer a less sweet pancake)
1 Tablespoon pure vanilla extract
pinch of sea salt
2 cups diced strawberries
1 cup bittersweet chocolate chips
Instructions:
1. Preheat your griddle to 350 degrees F.
2. Put the eggs, ricotta, oats, sugar, vanilla, and salt into your food processor. Process on high until the batter is smooth. Stop and scrape down the sides of the bowl and repeat until your batter is perfectly smooth. Pour the batter into a large bowl.
3. Mix in the diced strawberries and chocolate chips by hand. Using a 1/4 cup measuring cup, scoop the batter onto your griddle.
4. Let the pancakes cook until you see the bubbles start to rise and pop on the surface. Flip over and cook for another 1-2 minutes. You can use a spatula to lift up and check to see when they are golden brown.
Makes 12-16 pancakes, depending on how big you make them. I serve these plain (but with bacon!) because they are so incredibly sweet that they don't need any other toppings/syrup. Store in the fridge and reheat the next day in the microwave :)
Ingredients:
6 eggs
15 oz full fat ricotta cheese
1 1/3 cup certified gluten free rolled oats
1/3 cup brown sugar (you can leave this out if you prefer a less sweet pancake)
1 Tablespoon pure vanilla extract
pinch of sea salt
2 cups diced strawberries
1 cup bittersweet chocolate chips
Instructions:
1. Preheat your griddle to 350 degrees F.
2. Put the eggs, ricotta, oats, sugar, vanilla, and salt into your food processor. Process on high until the batter is smooth. Stop and scrape down the sides of the bowl and repeat until your batter is perfectly smooth. Pour the batter into a large bowl.
3. Mix in the diced strawberries and chocolate chips by hand. Using a 1/4 cup measuring cup, scoop the batter onto your griddle.
4. Let the pancakes cook until you see the bubbles start to rise and pop on the surface. Flip over and cook for another 1-2 minutes. You can use a spatula to lift up and check to see when they are golden brown.
Makes 12-16 pancakes, depending on how big you make them. I serve these plain (but with bacon!) because they are so incredibly sweet that they don't need any other toppings/syrup. Store in the fridge and reheat the next day in the microwave :)
5 Comments
pfred2 10 years ago
What's gluten and why should anyone be free of it?
Penolopy Bulnick 10 years ago
Gluten is "a protein composite found in foods processed from wheat" and some people are allergic to it :P
pfred2 10 years ago
I just looked gluten up and apparently no one is allergic to it, but 1 in 133 people are intolerant of it. It seems like a problem to me because wheat is a dietary staple. I mean give us this day our daily bread and all of that. Human civilization is basically founded on the cultivation of grains.
GlutenFreeMama 10 years ago
Actually, the human civilization was definitely not founded on the cultivation of grains. Your 1 in 133 figure is a bit off. About that many people have Celiac Disease....which is the worst form of gluten intolerance. There is a huge range of gluten intolerance with symptoms that can be severe (in the gut) to mild, such as headaches. Many many people have a lesser degree of gluten intolerance...most don't even realize it. Take a look at the book "Grain Brain" by David Perlmutter. He does a much better job explaining all of this than I do :)
Penolopy Bulnick 10 years ago
Yummers! Chocolate and strawberry :)