Fluffy Gluten-Free Strawberry Pancake Bites (High-Protein & Dairy-Free Option)

Name: Fluffy Gluten-Free Strawberry Pancake Bites (High-Protein & Dairy-Free Option)
Yield: 2
Cuisine: Gluten-Free
Ingredients: 2 large eggs; 3/4 cup lactose-free or dairy-free Greek-style yogurt; 1 teaspoon vanilla extract; 1 teaspoon maple syrup or 1 tablespoon coconut sugar, optional for sweetness; 1/2 cup gluten-free flour blend; 1 1/2 teaspoons baking powder; About 10 fresh strawberries, sliced; Optional substitutions: Use almond flour instead of gluten-free flour blend for a lower-carb option

Gluten-Free Snacks

2 servings

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Description

These fluffy strawberry pancake bites make the perfect fun and healthy breakfast or snack. Made with protein-rich Greek yogurt and sweet strawberries, they are naturally gluten-free and can easily be adapted to be dairy-free.

Ingredients

2 large eggs
3/4 cup lactose-free or dairy-free Greek-style yogurt
1 teaspoon vanilla extract
1 teaspoon maple syrup or 1 tablespoon coconut sugar, optional for sweetness
1/2 cup gluten-free flour blend
1 1/2 teaspoons baking powder
About 10 fresh strawberries, sliced
Optional substitutions: Use almond flour instead of gluten-free flour blend for a lower-carb option

Instructions

1
In a medium mixing bowl, whisk together the eggs, Greek yogurt, vanilla extract, and maple syrup or coconut sugar until smooth.
2
Gradually stir in the gluten-free flour blend and baking powder. Mix until a smooth, slightly thick batter forms.
3
Wash and slice the strawberries into thick rounds or lengthwise slices.
4
Dip each strawberry slice into the batter, making sure it is fully coated on all sides.
5
Heat a non-stick skillet or griddle (Affiliate product: Ceramic Non-Stick Skillet) over medium heat. Lightly grease with coconut oil or non-stick spray if needed. Place the coated strawberry slices onto the skillet and cook for 2–3 minutes per side, or until golden and cooked through.
6
Enjoy warm as-is, or drizzle with extra maple syrup or a dollop of yogurt. Store any leftovers in an airtight container in the fridge for up to 2 days.

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