So today is a fun day here in the kitchen because it is National Strawberry Day and Substitution Saturday at the Integrative Wellness Studio! What I do on Substitution Saturday is to take recipes that I love and that you love and substitute ingredients in/out based on someone’s nutritional needs. For example, I am gluten-free and dairy-free and so is my husband. He happens to love pancakes so I look for ways to make yummy pancake recipes that are gluten-free and dairy-free and lower in sugar. My husband normally will drown his pancakes in maple syrup and so I am substituting strawberry basil puree for the syrup to cut down on sugar and calories! One cup of maple syrup has approximately 832 calories vs. a cup of strawberry puree which has approximately 74 calories! Big difference.
Instead of making the traditional pancake this morning, I did gluten-free/dairy-free granola pancakes that were so very tasty! Do you know just how healthy those pretty little strawberries are? Strawberries can help to improve your eye sight and brain function. They can give relief from gout, high blood pressure and arthritis and can help to minimize risk for cardiovascular diseases.
Strawberries are high in antioxidants and polyphenols and are packed with nutrients like folate, potassium, manganese, dietary fiber, magnesium and super high in Vitamin C! With all of these vitamins they are great for helping to improve your immune system, can help prevent certain types of cancers and reduce the signs of aging!
Gluten-Free/Dairy-Free Granola Pancakes with Strawberry Basil Puree
1 cup Bisquick Gluten Free Mix
1 cup Silk Coconut Milk
2 tablespoons vegetable oil
1 egg, beaten
1/3 cup Udi’s Gluten-Free Granola
Preheat oven to 200 degrees. Stir ingredients together until well blended. Pour about 1/3 cup onto hot greased griddle and flatten out the pancake as the gluten-free ones tend to be a bit more dense and thicker than normal pancakes. Cook until the edges are bubbling and the bottom is golden brown. Flip the pancake and cook on the other side until golden. Place pancakes on a greased baking sheet and keep warm in the oven until ready to serve.
Strawberry Basil Puree
1 pint fresh strawberries with tops removed and cut into quarters
1/8 cup fresh squeezed orange juice
6 large basil leaves
1 tablespoons local honey
Combine all ingredients into a saucepan and cook over medium heat until it comes to a boil. Turn heat down and allow the mixture to reduce by approximately one third. Allow to cool for 10 minutes and then place into food processor or blender (can also use an immersion blender) to puree. Pour strawberry basil puree on top of the pancake and garnish with fresh strawberry slices and a chopped basil. Enjoy!!!