Strawberry Rhubarb Pancakes

Let the Brunch Off begin!

Strawberry Rhubarb Pancakes - Fork & Beans

The secret ingredient given to me from the incredible lifestyle website BlissTree? Rhubarb.

Strawberry Rhubarb Pancakes - Fork & Beans

To see the article and another great way to cook with rhubarb, click here. Full of rhubarb and strawberries–you will be in Spring-ready fruit heaven!
Strawberry-Rhubarb Stuffed Pancakes
Gluten, egg, and dairy-free
Makes 4 large pancakes
  • 1 c. Cara’s gluten-free  flour mix
  • 1 c. non-dairy milk + 1 Tb apple cider vinegar (allow to sit for 7-10  minutes)
  • 2 Tb olive oil
  • 2 tsp baking powder
  • 1 Tb sugar
  • 1/4 tsp salt
  • 1/4 c. thinly chopped rhubarb
  • 1/2 c. thinly chopped strawberries
Directions for Pancakes:
  1. Combine the dry ingredients together in a large Pyrex measuring cup (I like  to use this because it’s easiest to pour the batter out onto the skillet but you  can just use a bowl and scoop the batter out with a small measuring cup if you  do not have a Pyrex).
  2. Make a well in the center and add the wet ingredients. Mix until just  combined. Allow to sit while you heat up the skillet.
  3. Pour batter onto the skillet and quickly place approximately 1 Tb of the  chopped rhubarb and strawberries on the top of the batter. Cook until sides are  bubbly and firm, then flip over. Cook until lightly brown.
  4. Serve with Strawberry-Rhubarb syrup (recipe below).
Strawberry-Rhubarb Syrup Recipe:
  • 1/2 c. chopped rhubarb
  • 1/2 c. chopped strawberries
  • 1 Tb sugar
  • 1/3 c. water
  1. Place rhubarb, sugar and water into a small boiling pot. Allow to simmer  for 5 minutes.
  2. Add strawberries and bring back to boil another 2 minutes.
  3. Allow to cool a little and then place into a blender and mix until smooth.  Be careful! It will be hot still. Feel free to add more sugar or water,  depending on preference of sweetness and thickness. I prefer my syrup to be  thicker and less sweeter.


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  1. Fail. At least for me. The flour sucked up all the liquid so the batter was like super thick mud. I added more milk, but then they never set up on the skillet, so they became a crispy skin with slime in the middle. Not sure what I did wrong…

  2. Vildan Ayvalik says:

    Hi Cara,
    So you don’t need xanthan gum to be added to the blend? Thanks!!!!!!

  3. Oh, these look so delicious. I kind of want to make them right this minute!!!

  4. Have I told you how much I love your GF mix lately? Used it for baking all the goodies at my brother’s art show last week. No-one could tell my treats were gluten free. That’s right baby.

    Oh and these pancakes are the shiz. xx

    • That makes me so happy to hear!! I am rather damn proud of that mix myself and so it’s nice to know there is someone else out there who likes it too 😉

  5. I have never tried Rhubarb!… I read the description but its so confusing to me still!

    • If it weren’t for my mother, I would never know what rhubarb was. It’s not my favorite–it can be a bit tart–but mixed with some strawberries, it can be just right.

  6. I love rhubarb! Great idea!

  7. Oh wow these are absolutely drool-worthy! Strawberry and rhubarb pie was always one of my favs, and now you’ve breakfast-ized it. Just amazing :)

  8. So glad it’s rhubarb season! Asparagus, too! Just not in the same dish. (Maybe?)

  9. tamara says:

    recipe is where?


  1. […] Author: Cara Let the Brunch Off begin! The secret ingredient given to me from the incredible lifestyle website BlissTree? Rhubarb. Find your next gluten, egg, and dairy-free breakfast recipe here. Full of rhubarb and strawberries–you will be in Spring-ready fruit heaven!… READ FULL ARTICLE: Fork and BeansFork and Beans | Fork and Beans […]

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