Shortcake Pancakes with Strawberries (Gluten/Dairy/Soy Free)

Ingredients

• 2 Cups Gluten Free Bisquick
• 1/3 Cup Shortening
• 2/3 Cup Unsweetened Almond Milk (Or other Milk Alternative)
• 3 Organic Eggs
• 1/3 Cup Sugar (I used Xylitol)

Directions

I had a fleeting what if moment the other day. I thought to myself.. I LOVE strawberry Shortcake. REALLY love it. So What if.. I made Pancakes that were more like Biscuits that Pancakes.

So .. a few hours later I quickly threw together some bisquick biscuits since I had a box- and instead of baking them- I threw them on a griddle and made Biscuit Pancakes.

They were fun! Heavy of course- they will fill you right up.

Cover the Pancakes in Strawberries. I warmed my strawberries up with a little Raw Agave Nectar and crushed them just slightly.

If you have a hankering for whipped cream and cant do the dairy or soy variation – trying skimming the top the cream from a can of heavy coconut milk.

This same concept could work for just about any biscuit recipe- the only difference here was that I added a little sugar to sweeten mine up.  We aren’t big on eating white refined things.. So in the future I plan to play with another biscuit recipe.  BUT.. for a healthier option check out the Sweet Coconut Biscuits from the Daily Dietribe (which are -Gluten Free, Vegan Sugar Free)

1. In a bowl Cut shortening into pea sized pieces into the Bisquick. Add the Sugar, Milk and Eggs and mix well.  Batter will be very thick.
2. Pour  ”pancakes” onto hot, oiled griddle- Flip once and serve hot!

This recipe makes 8-10 Shortcake Pancakes.