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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the pancake ingredients to a large bowl and whisk well, breaking up any lumps. Let the batter rest for 10 minutes.
Grease a skillet over medium-low heat. Scoop 1/4 cup of batter into the center of the skillet and cook until bubbles form in the center of the pancake. Flip and cook until golden brown. Repeat to make 4 pancakes.
Simmer strawberries with maple syrup for 10 minutes until they break down. Serve the pancakes with the strawberry compote and some peanut butter.
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Letting the batter rest helps the pancakes become fluffier.
You can substitute maple syrup with honey if preferred.
Can I use a different flour?
Chickpea flour is recommended for its protein content, but you can experiment with other flours.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form in the center and the edges look set.
Can I make the batter ahead of time?
It's best to use the batter immediately after resting for optimal fluffiness.
What other toppings can I use?
Try fresh fruits, nuts, or yogurt as additional toppings.
Is there a substitute for peanut butter?
Almond butter or any nut butter can be used as a substitute.
