Wednesday, April 18, 2012
One of my best childhood food memories is my mom's homemade blueberry pancakes. Drenched in pure Canadian maple syrup and packed with freshly picked wild blueberries, these were a special breakfast treat served on weekends. They were made with regular flour/milk/eggs pancakes - not healthy at all but I didn't know any different at the time and enjoyed every bite!
I don't remember the last time I ate pancakes but I know that it was years and years ago. I've made dehydrated banana pancakes a few times but never tried making healthy pancakes... until last weekend. Since J loves pancakes, I attempted a gluten free recipe.
They were absolutely delish! I wasn't going to eat any, but they looked and smelled so great while I was cooking them that I just had to eat a few. We were so impressed. These gluten free/dairy free babies tasted like "regular" pancakes. I'll definitely make them again.
Gluten Free Pancakes
With Blueberries or Chocolate Chips
Adapted from this recipe
1/2 cup + 1 tablespoon rice flour
3 tablespoons potato starch
1 1/2 tablespoons tapioca flour
1 1/2 tablespoons sucanat
2 tablespoons vanilla protein powder (of your choice)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Scant 1/4 teaspoon himalayan salt
1/4 teaspoon xanthan gum
1 1/2 tablespoon canola oil
1 cup almond milk mixed with splash of apple cider vinegar
*coconut oil - for cooking
Whisk together dry ingredients in a bowl.
Whisk wet ingredients together in a separate bowl.
Add wet mixture to dry ingredients. Whisk briefly to incorporate.
Melt coconut oil* in a skillet on medium high heat.
Spoon batter into pan and sprinkle with chocolate chips or blueberries.
When bubbles start to form, flip and continue cooking.
Eat immediately with pure maple syrup!
This recipe can be seen on Slightly Indulgent Tuesday!
Here's a preview of my latest choccie creations.... they're filled with goodness. Can you guess what's inside??