Big Strawberry Pancake
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup gluten free all purpose flour (almond meal will not work for this)
pinch of salt
1 crate of strawberries cut into 1/4 inch slices (you can also use an apple pealed and sliced, a firm pear, blue berries, pretty much whatever you like)
4 tablespoons grassfed butter
Preheat oven to 450 degrees
Put the eggs, milk, vanilla and salt in a blender and blend. Slowly add the flour and blend until smooth. If making ahead put this in the refrigerator.
Melt the butter in a large oven proof skillet. When melted transfer 2 tablespoons to the blender and blend again. Put fruit in the skillet with the remaining butter and cook until just barely soft. For the strawberries this is about 5 minutes, other fruit will vary. Pour the batter over the cooked fruit and put the skillet in the oven. Cook for 15 minutes. Cool slightly and cut into wedges.