Valentine’s Day Strawberry Pancakes
- Small Bowl
- 1 Pan
- Ice Cream Scooper
- Knife or Heart-Shaped Cookie Cutter
- 1/2 cup strawberry sauce
- 1 ripe medium banana
- 2 eggs
- 1 cup gluten-free oats
- 1/2 cup dairy-free milk (unsweetened almond, macadamia, or coconut)
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tbsb. maple syrup or honey
- coconut oil
- 1/4 inch squares small strawberry slices
- 1/2 banana slices
- extra strawberry sauce
- Optional: honey or maple syrup, dairy-free whipped cream, nut or seed butters
- Place 3 cups frozen strawberries in a medium-size pan over low-medium heat. Saute until strawberries soften (about 10 minutes). Mash them with a fork so the mixture becomes more like a sauce. Use the extra sauce for a topping on the pancakes if you’d like. Store in the refrigerator in an airtight container for up to one week.
- Place ½ cup strawberry sauce and remaining ingredients (except toppings) in a blender, and mix well until smooth.
- Meanwhile, heat a skillet or large pan over medium-heat with coconut oil.
- Using an ice cream scoop or large spoon, pour the pancake batter into the skillet to make a pancake about 3-4 inches in diameter.
- Flip the pancake once it starts bubbling, and cook on the other side until golden brown. Do this until all the pancake batter is used.
- Remove the pancakes from the skillet and place on individual plates.
- Use a heart-shaped cookie cutter or knife to make each pancake into a heart shape.
- Add strawberries for the eyes and banana slices for the mouth, and add additional toppings of choice.
- Serve immediately.
- You can prep the pancakes ahead of time and reheat them when you’re ready to use them. Avoid cutting the fruit up until right before serving.
- Make the strawberry sauce ahead of time and use the extras as a topping on yogurt, oatmeal, or as jelly in peanut butter and jelly.
- When looking for dairy-free milk, opt for unsweetened varieties and soy-free. I like to use plain full-fat coconut milk from a can, unsweetened almond, or macadamia nut milk.
Now it’s your turn! What’s your favorite Valentine’s Day food? Comment below and let us know!
Autumn Enloe, MS, RD, LD, CLT is a registered dietitian, recipe developer and writer from Minnesota. As a mom to two little ones, and former pediatric dietitian, she loves educating other parents on simple healthy habits and nutrition to benefit the whole family. She’s excited and honored to provide nutrition content and recipes to the Teaching is a Royal Adventure community.
Autumn provides remote nutrition coaching and frequently posts free nutrition content and recipes on her blog, Facebook and Instagram. In her free time she enjoys chasing around her two little ones, laughing with her husband, trying out new recipes in the kitchen, and practicing yoga.