Today is Shrove Tuesday. And it coincides with Pancake Day. I read, today, that people who would be giving up sugar, eggs, and/or milk for Lent would feast on pancakes the day before Ash Wednesday in an effort to rid their pantries of those ingredients so that they would not go bad. Is that as fascinating to you as it is to me? What are you giving up for Lent? I have decided to give up desserts (save for a few pieces of birthday cake for a few important birthdays). #amicrazy #yes
To keep with this newly found (to me) tradition, I made gluten and dairy free pancakes for dinner tonight, with a fresh strawberry sauce and creamed honey (from Trader Joe’s – one of the best purchases of my life).
I used a shortcut King Arthur Flour GF pancake mix and made it even better.
These were SO good. I am embarrassed to say that I allowed my Bigs to eat, um, eight of these. Smalls ate a few less and without strawberry sauce (he is on a no strawberry kick).
Gluten & Dairy Free Shrove Shortcut Shortstacks
1 pkg King Arthur Flour GF pancake mix (15 oz.)
2 large eggs
4 T coconut oil (you can use other oils or 6 T melted butter)
2 C milk (I used 1 C cashew milk, 1 C coconut milk)
1 T vanilla bean paste
2 t almond extract
Whisk together the eggs, oil (or butter), and milk. Whisk in the mix. Allow the batter to sit for 10 minutes.
Preheat your griddle pan to 350F. Scoop out the batter and cook for 1-2 minutes on each side (look for bubbles to pop).
Serve with fresh strawberry sauce.
Fresh Strawberry Sauce
2 C fresh or frozen strawberries (I used frozen)
Place in a saucepan on medium heat, until softened. Put into a food processor and whiz until fully processed. Strain to get the larger unprocessed chunks out. Place back in saucepan to thicken.