Strawberry Shortcake Pancakes

• FOR THE PANCAKES:
• 1 whole Egg
• 1 cup Lemon Yogurt
• 1 Tablespoon Agave Or Sweetener Of Choice (optional)
• 1 cup Gluten-free All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• Oil/Butter, For Your Skillet
• FOR THE TOPPING:
• 1 cup Fresh Strawberries, Chopped
• Whipped Cream (optional For Topping)

1. In a mixing bowl, whisk together the egg, yogurt and agave.
2. In a separate bowl, stir together the flour, baking powder and salt.
3. Pour the dry flour mixture into the wet and mix until smooth.
4. Allow the batter to sit 5 to 10 minutes.
5. Heat a large skillet just above medium heat and add just enough oil/butter to coat the surface.
6. Measure out 1/2 cup of batter and pour it in the skillet. Add as many as you can fit onto the skillet without them touching.
7. Allow the batter to cook until air bubbles form at the top and the sides begin to firm up. Flip and cook on the other side for another minute or so or until pancakes are cooked all the way through. Remove cooked pancakes to a plate.
8. Repeat with all of the batter.
9. On a plate, stack em high with strawberries and whipped cream!

egg, lemon yogurt, choice, flour, baking powder, ubc, butter, fresh strawberries, cream

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-shortcake-pancakes-2/ (may not work)