Alright, Nolan’s Foodies, let’s get these pancakes poppin’! Whether it’s Saturday morning with the kiddos outta school, a cozy weekend getaway in the mountains for a family retreat or reunion, or just because, these flapjacks are about to make your day. It’s gonna have everybody at the table begging for more. First things first, grab a big bowl and sift together your gluten-free pancake mix, and a pinch of salt. Sifting is key,  it makes the pancakes extra fluffy.

Now, make a little well in the center of those dry ingredients, like you’re creating a little nest. Pour in your melted ice cream – yes, ice cream! That’s our secret ingredient for extra deliciousness – along with your melted butter and eggs. Mix it all up until it’s nice and smooth, no lumps allowed.

Cut up the 3 cups of fresh strawberries as small as you can, dividing half for toppings and the other half to mix into the batter. Mix the small cut up strawberries into the batter. Heat up your griddle or pan over a medium-high heat. Lightly oil it, just enough so the pancakes don’t stick. Now, pour or scoop about ¼ cup of batter onto the hot griddle for each pancake. Let ’em cook until you see bubbles forming on top and the edges start to look dry – that’s about 2 or 3 minutes.

Flip those babies! Cook ’em until they’re golden brown on the other side, then slide ’em off the griddle and onto a plate. Repeat with the rest of the batter until you’ve got a stack of perfect pancakes. Serve ’em up hot with your favorite toppings – syrup, butter, remainder of the fresh strawberries, whipped cream, whatever your heart desires. These pancakes are gonna be so good, they’ll make you wanna do a little happy dance!