Check out the recipe here.
Gluten-Free Tropical Summer Shortcakes by Sauce Boss Shelby
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Make this delicious Gluten-Free Tropical Summer Shortcake Recipe by Sauce Boss Shelby using our Gluten-Free Protein Pancake Mix and Organic Toasted Coconut Chips!
Ingredients
2 1/3 cups Judee’s Gluten Free Protein Vanilla Pancake Mix
Judee’s Organic Toasted Coconut Chips, for topping
¼ cup granulated sugar
1/3 cup cold butter, cut in 4-6 pieces
¾ cup whole milk
3 eggs, beaten
½ teaspoon vanilla bean paste, or real vanilla extract
Whipped cream, homemade or canned
Banana, pineapple, mango, papaya, or your favorite tropical fruits
Macadamia nuts, for topping
Directions
Heat oven to 425 degrees.
Line a cookie sheet with parchment paper (a Judee’s Silicone Baking Mat is great for this!)
Measure out the pancake mix and granulated sugar. Add to the bowl of a food processor (Judee’s Digital Measuring Cup and Scale will be handy for this step!)
Add the butter and process until butter is evenly combined
Stir in milk, eggs, and vanilla bean paste
Drop by large spoonfuls onto cookie sheet (a size 12 scoop works perfectly here!)
Bake for 16-18 minutes until lightly golden brown; you may need to tent with foil if they are browning too quickly.
Cool 5-10 minutes
Split shortcakes using a serrated knife.
Fill and top with fruit and whipped cream
Garnish with coconut chips and chopped macadamia nuts.
