I have the best memories of Mom’s strawberry shortcake pancakes. She would whip up her amazing, fluffy, whole wheat pancakes, and then she would top them with fresh sliced strawberries and whipped cream. She only made it in springtime because that’s when strawberries are on sale. I always knew it was spring when Mom made strawberry shortcake pancakes.
For the last couple of weeks, we have been buying fresh-picked organic strawberries from a local farmer. They are pretty much the best thing ever; juicy, sweet, and full of sun-ripened flavor. I knew I had to do a blog post about them.
And what better way than to share the joy of strawberry shortcake pancakes with you?
When I was photographing this paleo pancakes recipe, my mother was begging me for permission to eat it the whole time. After I was done, I left the pancakes on the counter and told my mother and sister they could eat them, then went to take a shower. When I got back, the pancakes were demolished.
Recipe Notes:
Use the best strawberries you can find for this recipe.
Mix the batter well; chestnut flour can be lumpy.
Leave an unopened can of coconut milk in the fridge overnight; when you open it, all of the coconut cream will be on the top, and you can easily scoop it off to whip it.
Shared at Fat Tuesday, Naturally Sweet Tuesday, Allergy-Free Wednesday, Fight Back Friday
- Pancakes:
- eggs – 4
- canned full-fat coconut milk – 1/4 cup
- coconut oil – 3 tablespoons, melted
- chestnut flour – 6 tablespoons
- blanched almond flour – 1/4 cup
- coconut flour – 2 tablespoons
- baking soda – 1/2 teaspoon
- apple cider vinegar – 1/2 teaspoon
- Toppings:
- canned full-fat coconut milk – 1 can, unopened and chilled overnight
- liquid stevia extract – 2 drops, optional
- fresh strawberries – 2 quarts, sliced
- pure maple syrup – to drizzle
- In a medium-sized bowl, whisk the eggs with coconut milk and coconut oil. Stir in the flours. Stir in the baking soda and apple cider vinegar. 2. Pour by 1/4 cupfuls onto a hot nonstick griddle. Cook 1-2 minutes per side, or until golden brown. 3. Open the can of coconut milk and scoop out the coconut cream from the top of the can. Whip with a whisk or hand beater until stiff peaks form. Sweeten with a little stevia if desired. 4. Serve the pancakes with strawberries, whipped coconut cream, and pure maple syrup. Enjoy!
I did have to add a little extra milk to this recipe, but that was the only change I made. I also let the batter sit for 15-20 minutes as suggested in another review. These pancakes were the best I’ve ever made from scratch! Thank you for posting!
Yay so glad you enjoyed them!
This is the second time I tried it and it just does not taste like Italian bread…its too dense…extremely dense..and I never managed to incorporate more than 4 and 1/2 cups of flour…overall just not like Italian bread…but thank you for posting.
I think you meant to post this on my french bread recipe post; so sorry that it didn’t work for you.
What can I say that hasn’t already been said. Excellent recipe for fluffy and light pancakes. I did let my batter sit for 5-10 minutes to make sure the batter had time to rest. Absolutely perfect – my family raved! Thanks.
So glad you enjoyed it!
I noticed that the pancake portion of this recipe differs a little from the other chestnut pancake recipe on your site and was just curious which you prefer when you’re just making plain pancakes. How do the taste and texture change? I am hoping to make these soon and was trying to decide which way to go – I’d prefer to try all chestnut flour so I’m leaning toward the other recipe, but saw that the baking powder amounts were pretty different so I thought I’d ask the question. Thanks!
Hi Emily; the batter for this pancake recipe is a bit thinner so it yields thinner pancakes. This recipe used baking soda, and the other one baking powder, which is why the amounts are different. Which one you should go with is a matter of preference, but in general, if you want thicker, more fluffy pancakes, go with the other recipe. If don’t want your pancakes to be too overwhelming, go with this recipe. Hope that helps! 🙂