Rhubarb Pancakes with Strawberry Syrup

When I was a kid, I thought strawberry rhubarb was a real fruit.  I had only heard of, or tasted, my mom's strawberry rhubarb pie.  Little did I know, it was just another match made in foodie heaven.  In fact, rhubarb has such a close association with that pie, it is also known as the "pie plant."  Rhubarb is technically a vegetable, and only the stalks are edible, the leaves of the plant are toxic.  It has a texture similar to celery but is very tart.  How do you tame the tart?  Top it with strawberries and maple syrup!  Raw rhubarb is not friendly, it needs to be cooked first, and only cooking it inside the pancake batter will not do.  A quick saute before adding it to the batter creates a nice texture.  I chose to add the strawberries on top, I like pouring syrup on top of pancakes.  Call me crazy.  If you aren't into syrup, you can easily use more strawberries to create a strawberry sauce instead.  The strawberries I used came from our CSA, specifically from Be Wise Ranch, the growers of the most fantastic strawberry I have ever tasted.  Make this for breakfast, like, now!

Rhubarb Pancakes with Strawberry Syrup
(Print Recipe)
For Pancakes:
1 large stalk Rhubarb, chopped
1/2 tsp Cinnamon
1 1/4 cup Almond flour
1 tsp Baking soda
1 tsp Honey (I use raw)
1/2 tsp Vanilla
1/4 tsp Salt
4 Eggs
Coconut oil

For Strawberry Syrup:
1 cup Chopped strawberries
1/4 cup Maple syrup

Note: Measure strawberries after chopping, one cup of whole strawberries will not yield enough syrup.

To make your syrup, add strawberries to a small sauce pan and place over medium-low heat.  Allow strawberries to cook down while you make the pancakes.
For your pancakes, melt a dab of coconut oil in a small saute pan over medium heat. Add rhubarb and cinnamon to pan.  Saute for 10 minutes, then remove from heat and allow to cool slightly.  Meanwhile, make your batter.
In a large mixing bowl, combine almond flour, baking soda, honey, vanilla, salt and eggs.  Mix thoroughly  Gently fold in cooled rhubarb.
Heat griddle, or large saute pan, over medium-high heat and add coconut oil to prevent sticking.  Drop pancakes by the 1/4 cup full onto pan.  Flip pancakes when small bubbles form on top.  When you drop your last batch of pancakes, add the 1/4 cup of maple syrup to your now broken down strawberries.  Allow to heat through and remove from stove.
Top pancake stack with a heaping tablespoon of strawberry syrup, serve.








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