Food Friday Featuring: Gluten Free Strawberry Pancakes

The third largest hotel management company in the U.S., Destination Hotels and Resorts, launched their national “Kids Eat Healthy” campaign last week in hopes to encourage families and kids to eat healthy while at home as well as during their travels. Parent and kids can get healthy tips and recipes by visiting the company’s new website.

Several of the head chefs from the resorts have come up with some delicious (and healthy) recipes and menus some of which even cater to those with allergies and food sensitivities. Over the next few weeks we will be featuring one of these recipes during our Food Friday Feature!

Gluten Free Strawberry Pancakes

For the Butter:

12 oz. room temperature sweet butter
¼ cup honey (original recipe called for ‘Splenda’ but I’m not a fan)
1 pint sliced strawberries

For the Pancakes:

3 eggs
1/2 cup milk
1 tablespoon vegetable oil
1/2 teaspoon salt
1 cup rice flour

For the Syrup single serving:

2 oz. Agave nectar
1 oz. nutella

For the Butter:

On low heat, cook the berries with the Splenda and 4 oz. of water until a syrup consistency. Cool. With an electric mixer on medium speed, cream the butter then add strawberry mixture until smooth. Keep cold until ready to serve.

For the Pancakes:

1. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

2. Heat a lightly-oiled griddle over medium-high heat. Pour 1.5oz. Portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until golden brown on the other side. Repeat with remaining batter.

For the Syrup Single Serving:

Mix them together and pour over top of pancakes, add fresh berries to taste.