Strawberry pancake dippers
These Strawberry Pancake Dippers are a playful twist on a breakfast favorite and are sure to bring joy to any table. Give them a try, and don’t forget to share your creations on social media—tag me @stelleandcobakes to show off your delicious dippers!
Ingredients
Batter Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup grass-fed whey protein, or substitute with vegan protein powder (or omit and use 1/2 cup more almond flour)
- 2 tsp baking powder
- 1/4 cup maple syrup, adjust to taste
- 1/4 cup refined coconut oil, melted
- 1/3 cup dairy-free milk, almond, oat, or coconut
- Diced strawberries cut into coins
- Optional Dipping Sauces:
- Maple syrup
- Dairy-free yogurt
- Chocolate or strawberry sauce
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine almond flour, tapioca starch, protein powder (if using), and baking powder. Whisk until evenly combined.
- Add the maple syrup, melted coconut oil, and dairy-free milk. Mix until a smooth, thick batter forms. If the batter is too thick, add a splash of milk to loosen it slightly.
Step 2: Prep the Strawberries
- Wash and slice fresh strawberries into coin-shaped pieces. Pat them dry with a paper towel to remove excess moisture.
Step 3: Cook the Pancake Dippers
- Preheat a non-stick griddle or skillet over medium heat and lightly grease with coconut oil.
- Spoon the batter onto the griddle into elongated strips, about 2–3 inches long and 1 inch wide.
- Gently press a strawberry coin into each strip of batter. Add a little more batter over the strawberry to seal it in.
- Cook for 2–3 minutes on one side, until bubbles form on the surface and the edges start to lift. Flip and cook for another 2–3 minutes until golden brown.
Step 4: Serve and Dip!
- Arrange the pancake dippers on a plate and serve with your choice of dipping sauces: maple syrup, dairy-free yogurt, or melted chocolate.
- Enjoy warm for the best flavor and texture!
Tried this recipe?Let us know how it was!