These Strawberry Rhubarb Pancakes are the best way to start off a bright sunny morning spent with family. With the monster rhubarb plant we have in our yard (that won’t stop producing), this family is on the “everything rhubarb” kick. We’ve made everything from Rhubarb Blueberry Syrup, Muffins Rhubarb (named by my granddaughter), to cocktails! We are certainly starting to become creative with our monster plant, and these Strawberry Rhubarb Pancakes are on the tasty winner list.
You know how I love to have my grandchildren in the kitchen baking, cooking, and making memories for their “what I did with grammie” memory books, and this summer I’ve been able to make a lot of those. These Strawberry Rhubarb Pancakes have been added to the books! This time it was my granddaughter Patience (she is such a ball of energy, you need patience) who was with me. Both her brothers went at camp this year for two long weeks, and this gives her some time with just me while they’re gone. She is such a great helper in the kitchen, and for just being 7 years old, she does well distributing her energy into everything including these Strawberry Rhubarb Pancakes.
Start your morning off with these Strawberry Rhubarb Pancakes!
Kick your weekend off with these Strawberry Rhubarb Pancakes and watch the smiles happen around your table. Make extra’s to freeze, and just pop them in the toaster for those fast-paced weekdays when you need to get breakfast on the table and out the door fast!
- 1 cup – Gluten-Free Flour
- ½ cup – Rice Flour
- ½ cup – Tapioca Flour
- 1/8 tsp – Salt
- 1 tsp – Baking Soda
- 1 tsp – Baking Powder
- 1 – Egg
- 1 tsp – Pure Vanilla
- 1 cup – Almond Milk – unsweetened
- ¾ cup – Sugar
- 3 stalks – Rhubarb – peeled and cut into small cubes
- 8 – Strawberry’s – chopped
- Cooking Spray*
- Heat rhubarb, strawberries, and ¼ sugar, in a small sauce pan on medium heat for 10 minutes. Remove and cool. **
- Combine flours, baking soda, baking powder, and salt, in a large bowl. Add egg, vanilla, remaining sugar, oil, and almond milk. Whisk together until combined. Add cooled rhubarb mixture and drop by ¼ cup onto a hot griddle. Cook until golden brown on each side. Serve with your favorite syrup or fruit topping.
*check the ingredients of your cooking spray. Not all sprays are gluten-free. **you can do this up to 3 days before, just store in airtight container in the refrigerator.
These Strawberry Rhubarb Pancakes are great alone, topped with jelly or cream, but our favorite way is to have them is with some fresh Rhubarb Blueberry Syrup drizzled over the top! Yummy! When I make them I usually make up a couple of batches and freeze them, so the grandchildren can take them home, and have them whenever they want. All you have to do is pop them in the toaster and you’ve got some Strawberry Rhubarb Pancakes made with Grammie’s love and Patience on your plate! Have your family lend and hand in the kitchen and start making memories for their books. Enjoy!
From our kitchen memory book to yours,
What rhubarb recipe goes into your family memory book?