Gluten Free, Dairy Free, Eggless Pancakes With Strawberry Syrup

• FOR THE PANCAKES:
• 1 cup Gluten-Free All-purpose Flour (King Arthur's)
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 2 Tablespoons Maple Syrup/honey/sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Unsweetened Apple Sauce
• 3/4 cups Dairy Free Milk (almond Or Rice Milk)
• FOR THE SYRUP:
• 1 pound Strawberry, Hulled, Chopped
• 1/3 cups Sugar
• 1/3 cups Water
• 1 pinch Salt

1. For the pancakes:
2. Add all the ingredients in a bowl except milk and mix (I don't bother to separate dry and wet ingredients). Add the milk and whisk until there are no lumps. I first added 1/2 cup milk, and then slowly added 1/4 cup milk to reach the right consistency: not too thick, not too runny, somewhere in the middle is the right consistency.
3. Put a griddle or pan on your stovetop on medium heat. Add 1/4 cup batter for each pancake. Cook for a few minutes until you see bubbles in the middle of the pancake, about a minute or two. Flip the pancake and cook the other side for about 30 seconds.
4. Serve with fresh fruit and homemade strawberry syrup.
5. For the syrup:
6. Prepare the strawberries. Add the strawberries, sugar, water and salt in a small sauce pan on medium heat. Simmer for 15 min or until the sugar is dissolved and the berries become soft.
7. Transfer to a blender and blend to a smooth syrup. Chill before serving.

flour, baking powder, ubc, maple syrup, vanilla, ubc, milk, syrup, strawberry, sugar, water, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gluten-free-dairy-free-eggless-pancakes-with-strawberry-syrup/ (may not work)