Featured Video: Strawberry Pancake with Strawberry Sauce

The lightest, softest and easiest pancake recipe, and it’s homemade. Forget the pancake mix and make this one instead. This is a great basic Gluten FREE pancake recipe that you can use to create other variations. Check it out.

I am easy to please. All I want is a soft and light pancake, is that too much to ask? Being a morning person, I always look forward to breakfast. Not only that, I love sweet breakfast like you wouldn’t believe. Some people find it weird to have cake or sweets for breakfast, I don’t. I love them like crazy. In fact, I think I have an obsession or maybe a sweets addiction already. While most people need to coffee kickoff their morning, I need sweets to keep me moving and moving and moving all day.

I made quite a lot of cakes, and some of them are fairly complex. I cannot believe I haven’t shared any pancake recipe in my blog. Pancakes should be one of the basic and easy breakfast option, and I totally neglected it for a long time because of those fancy looking cakes that I had been busy making.

Today, I decided to give Pancake the attention that it deserve. 100% of my time, no sharing, no distraction, all my time for the Pancake. But… not just for any pancake, I am talking about a low carb pancake. Did I get your attention now? This recipe is very simple, so don’t get intimidated by the low carb description here. All you need to do is put all the ingredients in a blender, just like making Crepe. Then you chill it in refrigerator while you heat your pan. Then you start cooking, wait for it to bubble then flip. Then you pile them together as you go until you get a nice stack of pancake. Sounds easy?

Let’s talk about the pancake batter, It’s thin BUT it made the BEST light, and soft pancake

The pancake batter is thinner than the usual pancake batter, just like what is shown in the photo. This is how it should be, so do not panic that you did something wrong. The pancake itself is not as fluffy and thick as our beloved classic pancake, but trust me when I tell you this pancake is even better than the regular classic pancake. It has a VERY light and soft texture and you can immediately feel that when you cut it with a knife. You know how sometimes regular pancake could be gummy and tough, this one will not have that kind of issue because we are not using regular flour which have gluten. Without the gluten, even if you over mix this batter (in fact we are using a blender to make this batter) the pancake will not be tough. It is foolproof , always light, soft and moist. I was extremely surprised myself how soft this was. I was at first worried when the pancake remained thin all throughout the cooking process, but when I stacked them together they even look better. They look so light, so soft, so moist. This is simply hands down the BEST Gluten FREE Pancake. It taste so good too.

You will notice that the pancake is not as thick and fluffy as classic pancakes, but it made a really nice stacked of pancakes when piled up together. It may be thin, but it is extra soft and light which is what sets it apart from a classic pancake. It’s more like a mash up between pancake and crepe. I was extremely surprised how soft it was when I started slicing it. It taste pretty good as well for a low carb pancake. The recipe is small batch for two, just the right portion for sharing, no leftover because we don’t want to worry about leftover. Let me show you how easy it is to make. Let’s get started!

Ingredients:

• 2 large eggs
• 1 tbsp water or milk
• 2 oz cream cheese, cubed and softened
• 2/3 cup almond flour ( I used Bob Red Mill Almond Flour)
• 1 tsp baking powder (If making gluten free, make sure to check that the baking powder ingredient uses cornstarch and not wheat starch)
• 1 tsp vanilla extract
• 1/2 tsp Sweetleaf – stevia sweetener (or 3 tbsp granulated white sugar)
• butter and syrup (sugar free syrup for low carb option)

Instructions:

1. Add all ingredients in the blender. In a blender, add egg, water/milk, vanilla extract, cream cheese,. almond flour, baking powder and sugar. Blend until smooth, scraping down the sides if needed. Let batter sit for at least 5 minutes in refrigerator to allow it to thicken. The batter would start to bubble that is because of the baking powder, just stir the batter before using. The batter will be thinner than the usual pancake batter, that is totally it should be so don’t panic.
2. Cook: Heat a non-stick skillet to medium heat. Dab a paper tower with oil and us it to grease the pan. Wipe the pan after every piece or batch. For each pancake, pour 3 tbsp of batter onto skillet. Wait for about 5 minutes in medium heat (do NOT touch or flip it) or until little bubbles starts to form on top and the side of the pancake is stable. Gently flip and cook the other side for 1 minute. This pancake is thin, I assure you this is absolutely soft and moist. Transfer every cooked pancake in a plate and spread 1/4 tsp butter on top while stacking each one on top of each other. The small amount of butter will add nice buttery taste and will make the pancake even moist. Continue until you have used all pancake batter,
3. Serve pancakes topped with butter, syrup and fresh fruits.

Makes 7 pieces of approximately 4-5 inches each

Related Posts:

• Classic Vanilla Pancake
• Low Carb Almond Pancake
• [VIDEO] Soft and Fluffy Strawberry Pancake
• [VIDEO] Dutch Baby (German Pancake)
• Thick and Fluffy Blueberry Pancakes (Small Batch)

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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