Roasted Strawberry Paleo Pancakes

The weather here in the Pacific Northwest is finally starting to become bearable. After many months of rain and dreary days, we have had some pretty consistent sunshine and 70ºF temperatures. With that comes trips to the market and an abundance of gorgeous produce. When we lived in Southern California, we took readily available produce for granted. I can remember my parents’ friends giving us boxes full of avocados and citrus – we struggled to find a way to eat it all before it went bad. In Seattle, you walk into the grocery store and avocados are $2.50 each! Needless to say, we take advantage of the warmer months and indulge in as many fruits and vegetables as we can find.

Yesterday we scored a half flat of some of the most gorgeous strawberries I have ever seen. A photo doesn’t do them justice, but I tried:

When you see strawberries this red and juicy, buy as many as you can eat.
When you see strawberries this red and juicy, buy as many as you can eat.

Most people don’t know that the trick to finding the best berries is to look for the smallest of the bunch. The smaller the berry, the more intense the flavor (assuming it was picked ripe). Additionally, you can macerate or roast the fruit to bring out even more robust flavors. I couldn’t think of a better way to devour these gems than to toss them with a sprinkle of coconut palm sugar, roast them off, and use them as a topping for almond flour pancakes.

IMG_1190

Roasted Strawberry Compote
1 pound ripe strawberries
Sprinkle coconut palm sugar
Dash salt

Method:
1. Preheat your oven to 400ºF. You’ll need a silpat-lined sheet pan (or line it with parchment).
2. Trim the tops off the strawberries. You can slightly rinse them beforehand, but it’s best to gently wipe them with a damp paper towel to avoid excessive moisture.
3. Cut the berries in half, or quarters if they are larger than a single bite when cut in half.
4. Toss the strawberries with a bit of coconut palm sugar and a dash of salt. The amount of sugar you use will depend on the ripeness and sugar content of the berry. Don’t overdo it – you’ll regret it. Let the natural flavors of the fruit shine.
5. Spread the berries on the silpat and roast for 10 minutes, or until the juices start running and you can smell the berries.
6. Cool to room temperature.

My recipe for almond flour pancakes can be found here. The end result is especially delicious if you throw a few dark chocolate chunks into the batter after you scoop it into the pan. It’s the best way to get away with eating chocolate for breakfast.

One thought on “Roasted Strawberry Paleo Pancakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s