One of my favourite things about the weekend (other than the fact I get 24/7 husband time) is that I have time to cook and bake and create new things.
You see, during the week I rarely have time to bake or create new recipes as I'm so busy with work. I cook dinner and make things needed for the week - but that's as far as I get. If I'm not running from one meeting to another, I'm busily typing away at my desk, working on web content or articles or busily photographing or designing things for my clients. If I do get the chance to cook or create something, it's usually because I'm working on a recipe development project for a client and not because I'm creating something for the blog!
But when it comes to the weekend? This girl gets busy in the kitchen! If I'm not baking something delicious or testing a recipe for the blog I'm whipping up something new to enjoy. These Paleo Strawberry Shortcake Pancakes were a recent weekend creation that we cannot get enough of!
Using just four ingredients, the pancakes are super simple whilst also being thick, fluffy and delicious. Better than that, though? They're easily adaptable and we often turn them into protein pancakes by adding just two extra ingredients (i'll tell you what below!).
I'm still obsessed with all things strawberry related and, of course, whipped cream is always the perfect accompaniment. These pancakes were bound to be delicious, however, they were SO good that we haven't stopped making them since!
So let me share the recipe with you >>
Healthy Paleo Strawberry Shortcake Pancakes serves one
low fat, gluten free, high protein option, low carb, paleo, grain free
For the Pancakes:
1 tsp vanilla extract
1 tsp maple syrup (use more if you like things sweeter!)
1/4 tsp baking soda
High protein option: Add 2 tbsp (15g) whey protein + 2 tbsp (30g) applesauce
Fresh strawberries and coconut whipped cream (or regular whipped cream if you're not paleo!)
- Lightly grease a non-stick frying pan or crepe pan and heat over a low heat.
- In a mixing bowl, combine all of your ingredients until your mix is smooth and no big lumps remain.
- Pour half (or a third if you want smaller pancakes) of your mixture onto your preheated pan and spread out evenly into a circular shape.
- Cook your pancake over a low heat, flipping once bubbles begin to form on the surface (don't wait for them all to pop like regular pancakes or they'll be quite brown!)
- Cook your pancake on the other side for 1-2 minutes or until your pancake is firm and cooked through.
- Repeat until all of your remaining pancake batter is used up.
- To serve, top your pancakes with whipped cream and strawberries (and whatever else your heart desires!) and devour!
But tell me, what's your favourite thing about the weekend?
And what's your favourite weekend treat?
It could be a breakfast/lunch/dinner you only ever eat on the weekends or something you look forward to each weekend! I love the luxury of having more time to spend on cooking and I love having time to spend with my family and friends!