Gluten free, added protein option. Recipe description

Batter Ingredients 1 cup almond flour 1/2 cup tapioca starch 1/3 cup grass-fed whey protein, or substitute with vegan protein powder (or omit and use 1/2 cup more almond flour) 2 tsp baking powder 1/4 cup maple syrup, adjust to taste 1/4 cup refined coconut oil, melted 1/3 cup dairy-free milk, almond, oat, or coconut Diced strawberries cut into coins Optional Dipping Sauces: Maple syrup Dairy-free yogurt Chocolate or strawberry sauce INSTRUCTIONS Step 1: Prepare the Batter In a large mixing bowl, combine almond flour, tapioca starch, protein powder (if using), and baking powder. Whisk until evenly combined. Add the maple syrup, melted coconut oil, and dairy-free milk. Mix until a smooth, thick batter forms. If the batter is too thick, add a splash of milk to loosen it slightly. Step 2: Prep the Strawberries Wash and slice fresh strawberries into coin-shaped pieces. Pat them dry with a paper towel to remove excess moisture. Step 3: Cook the Pancake Dippers Preheat a non-stick griddle or skillet over medium heat and lightly grease with coconut oil. Spoon the batter onto the griddle into elongated strips, about 2–3 inches long and 1 inch wide. Gently press a strawberry coin into each strip of batter. Add a little more batter over the strawberry to seal it in. Cook for 2–3 minutes on one side, until bubbles form on the surface and the edges start to lift. Flip and cook for another 2–3 minutes until golden brown. Step 4: Serve and Dip! Arrange the pancake dippers on a plate and serve with your choice of dipping sauces: maple syrup, dairy-free yogurt, or melted chocolate. Enjoy warm for the best flavor and texture!