Remove the stem and puree all the strawberries using a blender. Strain in a fine mesh strainer to remove seeds and fibers. Taste it. If it’s not sweet enough, add your favorite liquid sweetener* (agave syrup, simple syrup, honey, or stevia drops) or transfer to a saucepan and add granulated sugar, as suggested in the ingredients list, and cook until the sugar melts.” Set aside to cool. Serve warm or room temperature.
Oil a skillet over medium heat. Once hot, pour 1/3 cup of batter into the skillet for each pancake. Do not overcrowd; allow plenty of room for flipping the pancakes. Once bubbles appear on the top, flip the pancakes over and cook until golden brown on the second side. Serve immediately topped with your favorite syrup or pureed fruit. If desired, add a side of yogurt or crème fraiche.
*You can use 1/4 cup of whole-grain flour such as Jovial Whole Grain Pastry Flour (no added starches), if desired in place of the 5 tablespoons of Carla’s Gluten Free All-Purpose Flour Blend.