One of the things I love most about eating seasonally is that it gives the seasons and the weather real meaning. Each week of the growing season brings new possibilities. Last year, an early spring meant favorite summer fruits showed up almost a month early. This year, things are arriving more or less on schedule, so we’re still waiting for strawberries and asparagus (though we do have ramps!).
Sometimes, though, we just feel the urge to hurry things along and add store-bought, seasonal somewhere, ingredients to complement what’s around. In this case, I made these strawberry-topped coconut flour pancakes with a mess of fresh local eggs–the perfect kind with vibrant yellow yolks.
In the hopes that we can exhale a bit over the weekend, I’m sharing these simple coconut flour pancakes we made for Babble Food. Topped with fresh strawberries and accompanied by tender asparagus, these light, gluten-free pancakes are just the thing after a seriously tough week.