In a small saucepan, combine all ingredients for the syrup and bring to a full boil.

Reduce the heat to medium-low and allow the mixture to continue to boil gently until the strawberries have softened and the juices are thickened somewhat, about 10 minutes.

Remove the saucepan from the heat and strain the juices from the strawberry pulp using a fine strainer. Save the strawberry pulp for a tasty smoothie – no need to throw it away!

Set the syrup aside to use for the strawberry pancakes.

In a mixing bowl, whisk together the eggs, almond milk, chopped strawberries and vanilla extract.

Add in the flours, baking powder and salt and stir together until combined.

Add enough oil to a skillet to coat the bottom and heat to medium.

Measure ¼ cup of pancake batter and pour on the skillet. A 12” skillet will cook 3 pancakes at a time comfortably.

Allow the pancakes to cook until the edges firm up and small bubbles rise to the top.

Flip and cook on the other side an additional minute or two until pancakes are cooked all the way through.

Serve with butter and strawberry syrup!