Gluten Free, Dairy Free, Eggless Pancakes with Strawberry Syrup

For the pancakes:
Add all the ingredients in a bowl except milk and mix (I don’t bother to separate dry and wet ingredients). Add the milk and whisk until there are no lumps. I first added ½ cup milk, and then slowly added ¼ cup milk to reach the right consistency: not too thick, not too runny, somewhere in the middle is the right consistency.

Put a griddle or pan on your stovetop on medium heat. Add ¼ cup batter for each pancake. Cook for a few minutes until you see bubbles in the middle of the pancake, about a minute or two. Flip the pancake and cook the other side for about 30 seconds.

Serve with fresh fruit and homemade strawberry syrup.

For the syrup:
Prepare the strawberries. Add the strawberries, sugar, water and salt in a small sauce pan on medium heat. Simmer for 15 min or until the sugar is dissolved and the berries become soft.

Transfer to a blender and blend to a smooth syrup. Chill before serving.