Spring is desperately trying to get here! That means fresh fruits are right around the corner and we’re almost into strawberry season in my area, almost! Here’s a play off my families Sunday Tradition. Gluten-free pancakes and I let the kids pick what to put in them. They grab their antiqued painted stools, wooden spoons in hands, and just like the dog, they wait for mama to drop a berry on the counter or stove so they can quickly snatch it up and pop it into their mouths!

Ingredients:

• 1 cup gluten-free pancake mix (I use buckwheat.)
• 1 farm fresh egg
• 1 cup almond or coconut milk
• 1/4 cup olive oil
• fresh organic strawberries-washed and sliced
• fresh organic blackberries- washed and cut in half
• 100% maple syrup (the real stuff-don’t be fooled by imposters!)

Directions:

1. Add pancake mix, egg, oil, and milk into a bowl and mix well. In a saute pan drizzle olive oil, on medium heat, scoop mix into a warmed pan.
2. As the little bubbles start to form on the outside of the pancakes, add fresh fruit and let cook another minute.
3. Flip and cook until cooked through.
4. Stack your cakes on a plate and top with more berries.
5. Pour on desired amount of maple syrup.

Enjoy sitting down as a family at the table! Ours don’t last long so I always double the recipe. Feel free to sub other fruits or gluten-free flours!