It’s Maple Sugaring time. What better way to celebrate than with some pancakes of course! If you live in the Northeast, take part in the festivities this weekend. It’s a cool thing to see the process and visit a sugar shack.
Gluten Free Goodness: Full Breakfast With Organic Poultry Bacon and Pineapple
We have a great supply of local blueberries in our freezer. Picked during season and frozen, they can come up when ever we want a bite of summer. Blueberries are packed with anti-oxidants. This recipe is made without gluten & dairy so it can be a great start to the day and help reduce inflammation. Traditional flour directions included too.
We highly recommend using the psyllium husk if you are making these gluten free. We started off without it, and while the pancakes taste good, they fell apart. As soon as we added the psyllium they were perfect. Easy to find, we use it all the time in place of xantham gum. NPR recently had a whole program on gluten free cooking and they discussed why psyllium was a great addition.
Made about 18 pancakes (depending on size):
Ingredients:
- 280 grams of gluten free flour (we used 140 grams of oat flour and 140 grams of our whole grain gluten free blend or other gluten free whole grain flour like sorghum or teff-if not gluten free, use 1 cup of white flour and 1 cup of whole wheat)
- 2 tbsp agave nectar
- 2 tsp of baking powder
- 2 eggs (could whip egg whites separately for more height, but we didn’t)
- 1/4 tsp salt
- 1 tsp *lemon zest
- 1 tsp cinnamon
- 1 tsp **psyllium husk (add only if making gluten free, if you made our blend with psyllium already added, no additional is needed)
- 1 1/4-1 1/2 cups of low fat coconut milk (or add milk of choice, until desired batter thickness)
- 2 cups of *blueberries (we used frozen, straight from the freezer)
- Coconut oil for cooking
*We suggest organic, as pesticide residue is high on the skin of these fruits **Psyllium isn’t needed for regular flours or if you’re using a blend that already has xantham gums added.
Instructions:
- Mix all ingredients together, let rest 10 minutes
- Heat griddle to hot, and put small amount of coconut oil on pan
- Drop batter in 1/8-1/4 cup sized pancakes, flip when they show bubbles
- Keep heated in oven at 200 degrees until ready to serve
- Can be frozen
Nutritional Benefits:
- Gluten & Dairy Free: helps with decreasing inflammation
- Whole Grain: good source of fiber, great for digestive health and regulating blood sugar
- No refined sugars/low in sugar: good diabetic choice
- High in Vitamin C
- 280 grams of gluten free flour (we used 140 grams of oat flour and 140 grams of our
- whole grain gluten free blend
- or other gluten free whole grain flour like sorghum or teff-if not gluten free, use 1 cup of white flour and 1 cup of whole wheat)
- 2 tbsp agave nectar
- 2 tsp of baking powder
- 2 eggs (could whip egg whites separately for more height, but we didn't)
- ¼ tsp salt
- 1 tsp *lemon zest
- 1 tsp cinnamon
- 1 tsp **psyllium husk (add only if making gluten free, if you made our blend with psyllium already added, no additional is needed)
- 1¼-1½ cups of low fat coconut milk (or add milk of choice, until desired batter thickness)
- 2 cups of *blueberries (we used frozen, straight from the freezer)
- Coconut oil for cooking
- *We suggest organic, as pesticide residue is high on the skin of these fruits **Psyllium isn't needed for regular flours or if you're using a blend that already has xantham gums added.
- Mix all ingredients together, let rest 10 minutes
- Heat griddle to hot, and put small amount of coconut oil on pan
- Drop batter in ⅛-1/4 cup sized pancakes, flip when they show bubbles
- Keep heated in oven at 200 degrees until ready to serve
- Can be frozen
