Gluten Free Strawberry Pancakes

Yesterday I made strawberry pancakes that were greeted with questions of "Are these gluten free?".  I love questions like that!  In our house it means that they can't tell if it's gluten free or not and that to me is the true test of whether or not a recipe is worth repeating.

Here's the recipe:
2 cups gluten free pancake mix (we use the Pancake mix recipe in Cooking for Isaiah)
1/2 cup sliced frozen strawberries
1/2 tbsp vanilla extract
1 large egg
1 cup milk
1 tbsp canola oil

In a medium bowl, stir together the pancake mix, strawberries, vanilla, egg, milk, and canola oil until combined.  I use a whisk for this.

Heat your skillet over medium heat.  Grease lightly with oil.  Pour 1/2 cup of the batter into the skillet and cook each pancake until golden and set, about 4 minutes each side.  Keep the pancakes warm in an oven set at 250 degrees until they are all cooked.

Time in the oven also helps to set the insides of these pancakes which is often necessary for pancakes with fruit in them.

We cooked these large (1/2 cup each pancake) but if you prefer smaller pancakes you can use 1/4 cup per pancake.

We top our pancakes with more frozen strawberries and a dollop of cool whip.

This recipes makes 5 large or 10 small pancakes.  We doubled the recipe so that we had enough for leftovers.  :-)

Enjoy!