In a bowl, mix all the dry ingredients together. Place the strawberries in a blender with a little water and blend to a smooth paste. Add the strawberry puree, almond milk, and coconut oil to the dry mixture and stir to combine until the batter is properly blended. Heat a pan over medium heat, add ¼ cup batter per pancake. Drizzle ½ teaspoon cold-pressed cooking oil along edges to prevent from sticking. Cook the pancakes on heated pan until golden brown on both sides Top with ½ tablespoon pure maple syrup or organic honey and sliced strawberries. Serve warm.
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