Strawberry Shortcake Pancake Bake
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You’ve had strawberry stacked pancakes and you’ve probably also had strawberry shortcake, but have you ever had a strawberry shortcake pancake bake?
This recipe is paleo, grain free, and sugar free. The only sugars used here are from fruit.
I have used eggs to make this, but if you need an egg substitute you may make a gelatin egg using bovine gelatin. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See notes below for how to make it.
Gelatin Egg:
To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your batter after mixing all the ingredients together. It will harden as you continue working.
Ingredients:
(Makes 4-8 servings)
Base:
110g or 1 small banana
2 eggs (sub gelatin egg; see notes above)
3 servings collagen powder
1 cup full fat coconut milk
3/4 cups almond flour
2 tbsp coconut flour
1/4 cup tapioca starch
1/2 tsp baking powder
2 tbsp powdered rose petals
1 tsp cherry blossom (aka sakura powder; for flavor; optional)
300g or 1.5 cups diced strawberries
1.2 oz freeze dried strawberries (divided into two portions)
Frosting:
Coconut yogurt (enough to coat the cake)
1/2 cup eat love bird cereal
Reserved freeze dried strawberries
Preparations:
Mash a banana into a large bowl. Then crack the eggs in followed by the coconut milk and collagen. Stir well to combine.
Then, powder the freeze dried strawberries in a coffee or herb grinder. Add half to the batter. Reserve the other half for frosting
Add the flours, baking powder, rose petals, cherry blossom powder (if using) & freeze dried strawberries.
Mix well until combined. If using gelatin egg stop and make it now and add it directly to the batter.
Immediately stir in the fresh strawberries.
Oil a brownie tin and line it with parchment paper. Then pour the batter in. Bake it at 350F for 25-30 minutes.
While it’s baking, powder the cereal in a coffee grinder and mix it with the rest of the powdered strawberries in a small dish.
Once the cake is finished, remove it from the oven and set aside to cool.
Once cooled, spread some thick coconut yogurt on top, diced strawberries and sprinkle with the “crust”. Top with a few more strawberries. Then cut it into pieces and serve.