Ingredients:

For the Pancake

• GF pancake mix (simple mills)

• ½ cup coconut sugar

• Zest of 1 lemon

• 4 tbsp butter at room temperature

• 2/3 cups of almond milk

• ½ tsp kosher salt

• 2 tsp vanilla extract

• 2 cups freshly sliced strawberries

• 3 eggs room temperature

For the Berry chantily cream

• 1 cup coconut cream

• 2 tbsp coconut sugar

• ½ tsp vanilla extract

• strawberries

Method:

1) Preheat oven to 450 degrees F. In a bowl, combine sugar and lemon well. Toss 1 ½ cups of sliced strawberries with 4 tbsp lemon sugar.

2) Using a hand mixer, whisk all the eggs, milk, gf pancake mix, salt, vanilla extract and 2 tbsp melted butter. Make sure there are no lumps, and the batter is smooth. (you can use regular flour instead of a pancake mix).

3) Melt the butter in around 12-inch cast iron skillet over medium heat. Allow the butter to brown until it smells toasted and is deep brown.

4) Pour the batter on the hot skillet. Arrange the sliced strawberries over the batter and sprinkle 1-2 tbsp lemon sugar.

5) Place the skillet in the oven and let it bake for for 15 mins or until fully puffed and browned on top. Do not open the oven during the baking.

6) Meanwhile for the cream, whip the coconut cream with coconut sugar on high speed and add 2 tsp vanilla extract. Whip the cream until soft peaks. Cream can be kept in the fridge for upto three days.

7) Serve the pancakes with additional lemon sugar, strawberries and cream. Enjoy!