My husband is a pancake pro. He never ceases to amaze me when it comes to pancake breakfasts.
There is always a new recipe and a new twist that surprises and delights! Over the holidays, Mr. Smith made these outstanding gluten-free pancakes that were so delicious, I just had to share!
It’s a classical mix, topped with berries, pure maple syrup and a side of brie. Oh my.
Little A. and I are very thankful for his genius in the kitchen! Mmmm…..so good.
The holidays have been lovely. I’ve appreciated spending time with my family so very much and I cherish all of the moments we’ve shared. I’m incredibly thankful that this year, my husband was home
with us and is not preparing to leave for a long deployment. To say it’s a relief, is a serious understatement. It is a true miracle and blessing from above.
Happy Friday! Do you have any plans for New Year’s Eve?
We’ve got a couple of holiday crackers to pop open and party hats to wear and a low-key
night planned; staying warm and counting our blessings for 2011.
I’d love to hear what you’ll be up to!
Makes 6 medium pancakes
3/4 cup brown rice flour
3/4 cup buckwheat
1 Tbsp cinnamon
1 Tbsp vanilla extract
1 1/2 tsp baking powder
3/4 cup organic sugar
1 Tbsp olive oil
3/4 cup almond milk
1/2 cup water
In a large bowl, whisk egg and mix in sugar, oil and vanilla. In a medium bowl, blend flours, baking powder and cinnamon. Combine dry mix into wet mixture. Slowly add in almond milk and water.
Let stand for 5 minutes. Heat skillet on medium high with 2 Tablespoons of butter. Bring to medium temperature and pour batter to form a medium-sized pancake. Cook for 2 minutes, flip, and cook
for another 2. Use less butter for the next one, as the pan is already greased. Continue until all the batter is used up. Serve with fresh fruit, maple syrup and for a bit of extravagance – some brie!
1 cup of frozen berries
3 Tbsp water
3 Tbsp Organic Sugar
Heat in sauce pan on low until berries are thawed and sauce forms – 10-12 minutes.