Vegan/Dairy Free/Gluten Free Pancakes and Homemade Strawberry Preserves – The Daniel Fast

I bet your mouth is already watering at the thought of having some delicious approved pancakes and strawberry preserves! 😋Warning you…these pancakes are delicious! They do have quite a bit more texture to them though, so don’t go into this thinking they’ll be like a pancake. But if you keep an open mind, I think you’ll be pleasantly surprised!

For the pancakes I followed this recipe but I omit the butter. You could use a vegan butter or whatever want, but I have never used it. I also substitute applesauce for the eggs. 1/3 cup of applesauce for 1 egg. 🙂 I also added Hemp seeds to the batter for more protein.

I pour out the batter onto the griddle/pan and let it cook until I can get the spatula under it without it falling apart. It does take awhile because it’s kind of thick. I don’t worry about making the top look pretty because when I flip it over, I flatten it out and that helps the pancake cook evenly.

Refrigerator Strawberry Preserves –

No pectin or sugar, store in a jar in the fridge for a few days (if it lasts that long 😏)

Ingredients:

1 lb strawberries hulled and cut into chunks (cut smaller if you don’t like big pieces in your jam, leave them bigger if you do!)

1/8 cup raw honey (messure by taste — use a different sweetener if you need to, like blue agave)

Juice of a fresh lemon (or lime)

Add all ingredients to the pan and mash.

Cook to boiling, stirring frequently. Mash more after the berries have softened.

After boiling for one minute, turn back down to low and let simmer for a few more minutes. When berries are super soft and it tastes the way you want it to, pour into a jar and refrigerate!

Now add some natural peanut butter and some of your new jelly to your pancakes and enjoy!

Let me know if you make this!

Blessings,

Nikki