Roasted Strawberry with Coconut Cream Pancakes


for the strawberries:
3 cups hulled + sliced strawberries, slice from bottom to top
1 1/2 teaspoons unrefined coconut oil, melted
Preheat your oven to 375* F and line a large baking sheet with parchment paper.
Toss the strawberries with the oil and roast for about 30 minutes. Remove strawberries once the edges start to crisp.
Let cool.

for the topping:
1/2 cup full-fat coconut milk cream
1/3 cup roasted strawberries
2 tablespoons pure maple syrup
Place a can of full-fat coconut milk in the fridge overnight. Open the can [do not shake], scrape the thick cream from the top, and measure out 1/2 cup. Reserve the rest of the coconut cream and the liquid in the can for the pancakes.
Blend all ingredients until smooth. Add a bit of the reserved coconut milk liquid and blend, if a thinner consistency is desired.
Keep at room temperature until ready serve. Store leftovers in the refrigerator in a sealed jar.

for the pancakes:
1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
1/4 cup almond meal, or almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup coconut milk*
3 tablespoons unsweetened applesauce
2 tablespoons pure maple syrup
1 tablespoon unrefined coconut oil, melted + slightly cooled
2 teaspoons pure vanilla extract
~1/2 cup roasted strawberries
coconut oil, to grease the pan
flaked coconut, to top

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