Strawberry Shortcake Pancakes (THE BEST PANCAKES EVER!!)

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Surprise your mom this weekend with these delicious pancakes! Or if you are the Mom and Chef in the house (like me), get your kids in the kitchen with you and make memories and make PANCAKES!  I can’t wait until Hunter is old enough to help me.  For now, he just enjoys going through all of my cabinets and playing with everything!  It’s cute but things go missing… one day I will learn! 😉 I love letting him sample my cooking because he is my biggest fan!  It’s always “Nom, Nom!” 😉

I am so blessed to me a mom and am greatful for my mom, my sweet grandmother, my wonderful mother-in-law and all of my “adopted” mom’s (I have many)!  Happy Mother’s Day to all!

These pancakes are INCREDIBLE!  No one will know that they are grain-free and low-carb!  Here is what everyone said about the Blueberry Pancake version

–“Melissa OMG these were AMAZING AND FILLING. Although web though I’m full I’m eyeing the others lol. The salted butter on them and a dollop of whipped cream WOW. I have made the ones in your cook book and loves them but these are even better if possible. FLUFFY LIGHT AND IN MY OPINION BETTER THAN PANCAKES WITH ALL THE STARCH.”

–“These pancakes are the best pancakes I have eaten. And I have eaten my share. I can’t wait to make them again.”

–“We have been trying different versions of low carb pancakes for well over a year and had some that were okay but not like real pancakes. These were incredible! I subbed unsweetened almond milk for the whole milk in the buttermilk recipe and it worked out great. It’s a little more work but worth it!!”

–“I am eating them right now! In my quest to finding great fluffy tasty GF pancakes these are definitely on the top of my recipes!”

With all of these great reviews, you have to give these a try!  The Sweetened Whipped Cream really make these pancakes a treat along with the sliced strawberries (and blueberries if you like).

The only change to this pancake recipe is adding just a touch of vanilla to the batter.

Here is how I did it:

The Homemade Thick Buttermilk is key!  I have made my own buttermilk just using milk and vinegar (or lemon juice) but disappointed at the runny texture.  I guess I am just used to the stuff in the store that is much thicker.  My version is nice and thick!

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Soft peaks are key!
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Gently fold in egg whites to batter.
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If there are still a few pockets of egg whites, that is ok. Don’t over mix!
 *Fry these babies in salted butter.. it makes all the difference.
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Carefully flip. Be sure not to crowd pan.

Not only are these delicious but they can be made in advance and placed in the toaster to reheat so make a few batches and freeze.  You can’t find this quality of pancake in the freezer section at the grocery store.

What makes these pancakes so fluffy?  The “puff” comes from 3 forms of leavening: baking powder, baking soda as well as beaten egg whites.  Be sure not to over beat egg whites or they will not fold into the pancake batter with ease.  Don’t over mix your batter!

**Want to make these Dairy Free?  Simply use expeller pressed coconut oil (so the pancakes won’t taste like coconut unless you want them to) and coconut milk (homemade or the kind in the can without all the junk in it) instead of buttermilk. Don’t forget to add 1/2 tsp of raw apple cider vinegar to your batter! 

 
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Fluffy Buttermilk Pancakes

Makes 5 pancakes; 2.5 Net Carbs per pancake

3/4 cup almond flour (I use Honeyville)

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3 servings Pure Kal Stevia (to taste)

2 pastured eggs (separated)

1/2 tsp pure vanilla extract

2 tbsp unsalted butter or ghee, melted

1/4 cup Thick Homemade Buttermilk (see recipe below)

Salted butter for frying pan/skillet

Directions:

Blend dry ingredients in a medium bowl.  In a separate bowl, beat egg whites with hand mixer until SOFT peaks form.  Add egg yolks, butter and buttermilk to dry ingredients.  Blend well until all ingredients are incorporated.  Gently fold egg whites into pancake batter. Do not over mix.

Heat skillet or frying pan on low-medium heat.  DO NOT OVERHEAT!  Add 1/2-1 tbsp of SALTED butter to pan.  Using large ice cream scoop, scoop batter into preheated pan.  Top with 8-10 blueberries.  Cook for about 2-3 minutes or until bottom edges begin to brown. Carefully flip and cook another 1-2 minutes.  (Cooking times will vary.)

Enjoy with Strawberry Glaze or Sweetened whipped cream with berries (see below).

***For Berry Shortcake Version, top with Sweetened Whipped Cream & berries (I used sliced strawberries and blueberries)

Sweetened Whipped Cream

1 cup heavy whipping cream

1/2 tsp pure vanilla extract

Up to 1/8th tsp Pure Kal Stevia (to taste),  or other sweetner

Directions

In medium bowl, beat heavy whipping cream, vanilla and stevia until stiff peaks form.  Refrigerate until ready to use.  Top pancakes with whipped cream and berries.

Homemade Thick Buttermilk

1/4 cup whole milk

1/4 cup sour cream

1 tsp raw apple cider vinegar

Directions:

Whisk ingredients together.  Allow to set for at least 5 minutes before using. Refrigerated any leftovers for up to 1 week.

** If you like this Pancake recipe and don’t have my cookbook, Satisfying Eats, check it out!  Over 250 Grain-Free, Sugar-Free & Low-Carb recipes and over half are Dairy-Free too!  

 

Comments

  1. Fran says

    Melissa
    If I wanted to triple recipe
    Into a mix how much of dry ingredients would I need w the wet to make the batch of 5 when needed ? Did that make sense lol

  2. Ibukun says

    I’ve tried these and they are very good–just like everything else I’ve tried from your site. Thanks!
    Couple things:
    1. I also have no patience for separating eggs, so I just threw the eggs in a blender first, and blended till nice and frothy (less than a minute), mixed all the other ingredients in a bowl then added my frothy eggs (I did blend them real quick again right before adding, to make sure they were still frothy). Came out just as good as when I separated eggs.
    2. My only problem with this recipe is that I can never get 5 pancakes out of them. I always have to make a double batch, and the most I’ve ever gotten out of a double batch was maybe 7-8 pancakes.

    But these are nice. They are now my go-to low carb pancakes Thanks!

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