Ingredients
Units
Scale
- 2 cups gluten-free flour, ( I used Bob's Red Mill 1:1 Baking Flour)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup sugar
- 6 tbsp sprinkles , (I used Baking Time Club sprinkles)
- 2 cups unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 cup grapeseed oil
- 2 tsp pure vanilla extract
- 6-8 large strawberries, diced
Optional toppings
- dairy-free vanilla ice cream
- powdered sugar
- sprinkles
- fresh strawberries
Instructions
- Pre-heat your oven to 350 degrees
- Combine 1 cup of almond milk with your apple cider vinegar, stir and allow it to sit for about 10-15 minutes to “curddle” like buttermilk
- In a large bowl, combine your flour, salt, baking powder, baking soda, sprinkles, and sugar- whisk to combine
- Add your grapeseed oil, vanilla extract, remaining cup of almond milk and the “buttermilk” mixture to the batter and stir well to combine
- Gently fold in the diced strawberries
- Pour into a 10″ skillet that has been oiled lightly with grapeseed oil
- Bake for 30-35 minutes, until a toothpick comes out clean. Top with optional toppings and enjoy warm or cool
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 people