INGREDIENTS:
1 cup buttermilk
1 cup super-fine blanched almond flour
3/4 cup rolled oats (gluten-free, if needed)
Optional: 2 tbsp tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2 tbsp maple syrup
1 tbsp unsalted butter, melted
1 tsp vanilla extract
1 large egg
1 cup Dickey Farms strawberries, cored and sliced
1 tbsp powdered sugar
INSTRUCTIONS:
Preheat oven to 425°F, and line a 1/4 sheet baking pan (9x13) with a sheet of parchment paper.
Starting with the buttermilk, place all the ingredients, except the strawberries, in a blender. Blend until smooth, about 20-30 seconds.
Pour the batter into the prepared baking sheet and let sit for a few minutes to thicken up.
Carefully place the strawberries on top of the batter.
Rotating the pan halfway through, bake for 18-22 minutes, until the top is dark golden brown and the center bounces back when gently touched.
Let cool 10 minutes before dusting with powdered sugar, slicing, and serving with additional maple syrup and strawberries.
Enjoy!
*Recipe from California Strawberries
