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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!


Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā


We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!


Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!


But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!


Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2


2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract


Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water


Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.


Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

[Not-So] Fat Tuesday

Today is a very special day, friends!

First of all, today is our half-birthday (more on that later…) but more importantly, today is one of our favourite days of the year! ¬†Today is Pancake Tuesday! ¬†You may also know it as Mardi Gras, Fat Tuesday, ¬†or Shrove Tuesday, but whatever you call it, it all means one thing: eat lots of pancakes!

Pancake Tuesday was so exciting for us growing up, because it always meant one thing- we were having pancakes for dinner. ¬†Don’t get us wrong, our mother was a fantastic cook, but as a kid what would you have rather had- salad and casserole or a plate full of pancakes with maple syrup? ¬†Eating pancakes for dinner always felt so scandalous- like we were cheating on dinner or something- which, of course made it that much more fun!

And while neither of us¬†ever¬†need an excuse to eat pancakes, a day dedicated to one of our all-time favourite breakfasts just feels so special! ¬†So for today’s post, we have compiled an “ode to pancakes”- a list of all of our pancake recipes that we have shared with you since the start of our blog, plus a couple new ones! ūüôā

So get those pancake griddles fired up, ’cause it’s pancake time!


Banana Nut


Beet Pancakes

DSCN0400 1

Blue Velvet Cheesecake

DSCN1423Blueberry Banana

DSCN4691Chocolate-Banana Upside down Pancakes 


Peach Pancakes A La Mode


Pina Colada

DSCN3010Pumpkin Gingerbread 




Eggnog Pancakes


Christmas Pancakes

Of course, all of our pancake recipes are whole wheat and free of oil and refined sugar, so we suppose this is more like “not-so-fat” Tuesday? ¬†But who really cares about details? ¬†A pancakes is a pancake, if you ask us, and we promise you can’t even tell that these ones are healthy ūüôā

And with that, here are not one, not two, but THREE new pancakes creations for you all!


Cinnamon Raisin “Brancakes”
(This recipe will be coming in a few days!)


Classic Blueberry Buttermilk Pancakes
(Sorry, but we’re going to make you wait on these ones, too)

But don’t worry, we aren’t leaving you here without at least¬†one new recipe! ¬†For today, we bring you Strawberry Shortcake Pancakes!


There is one important factor that makes these “shortcake” pancakes, and not just strawberry pancakes, and that is the addition of whipped egg whites. ¬†It makes them extra fluffy- so don’t skip that step!

Happy Pancake Tuesday!

Strawberry Shortcake Pancakes


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2


2/3 c. whole wheat flour
2 tbsp coconut flour (or ground flax- but they won’t have the exact same texture)
1/4 c. egg whites
1/2 c. milk of choice
1 tsp vanilla extract
2 tbsp diced strawberries

Whip Topping:

2 pasteurized egg whites
2 tbsp yogurt
2 tsp honey
1/4 tsp vanilla extract


With hand beaters or a stand mixer, beat the egg whites until they are fluffy and form stiff peaks.  Set aside.

In a medium-sized bowl, stir together all the dry ingredients. ¬†In a separate bowl, combine all the wet ingredients (except egg whites). ¬†Pour the wet into the dry and mix until fully blended and smooth. ¬†Add the egg whites and strawberries and very gently fold into the batter until the egg whites have been evenly dispersed throughout (you’ll still be able to see some of the egg white).

Drop the batter by spoonfuls onto a greased pancake griddle or non-stick pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until the cakes are lightly browned and set.

For the Whip Topping: Using hand beaters or a stand mixer, whip the egg whites until they form stiff peaks.  Add the other ingredients and carefully stir until fully combined.


Do you participate in pancake Tuesday?  What is your favourite kind of pancakes?  (Any flavour requests?)