It’s no secret that the Smiths like to have breakfast for dinner, at the very least, once a week. Because mornings are so busy, we usually have a smoothie or oatmeal to start our day – but we are so very fond of all the other traditional breakfast foods, that we make sure to add them to our weekly dinner plans. One of our favourite meals is pancakes, loaded with fruit. I make them all sorts of ways, so we never grow tired. Sometimes buckwheat, sometimes oat flour , sometimes pumpkin, and sometimes traditional fluffy white pancakes made with gluten-free rice flour. I actually prefer buckwheat crepes, but these ones are for my boys. They love them and probably love how similar to the real deal they are (as in, you’d never know they were gluten-free & dairy-free & egg-free….and I guess that would make them vegan too…).
Adding fresh blueberries (or any seasonal fresh fruit) will make these burst with flavour and you won’t even need maple syrup, because they are that delicious on their own. Although, if you want to indulge – do indulge in pure maple syrup or make homemade fruit sauce as I did, which was simply fresh blueberries mixed with water and a teaspoon of organic sugar simmered until perfectly saucy.Print
Fluffy, delicious, easy to make gluten-free pancakes.
- 3 cups of gluten-free fine white rice flour (such as Bob’s Red Mill)
- 1 teaspoon of baking powder
- 1/3 cup of turbinado or coconut sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of pure organic bourbon vanilla extract
- 3 cups of unsweetened almond milk
- 2 Teaspoons of melted virgin coconut oil (plus more for greasing pan)
- 1 pint fresh, washed blueberries (approximately 2 cups)
- In a large mixing bowl, combine flour, baking powder, cinnamon and turbinado sugar.
- Slowly add in almond milk, stirring as you pour.
- Add in melted coconut oil (or butter).
- Mix with a wooden spoon or hand mixer until the batter is nice and smooth.
- Add in blueberries and stir gently.
- Heat up a medium-sized pan with a little bit of coconut oil.
- Pour batter in the centre of heated pan, leaving 2 inches all around it for room to flip.
- Cook on medium for approximately 2 minutes on each side or until edges are golden brown.
- Repeat until batter is used up.
- Serve right away and enjoy!
For Blueberry Sauce
- 1 pint fresh blueberries
- 3-4 Tablespoons of water
- 1 teaspoon of turbinado sugar (optional)
- Place blueberries in a pot with sugar and water.
- Bring to a boil.
- Reduce to simmer for 8 minutes.
- Serve over pancakes.
So there you have it – if you are making breakfast for dinner tonight, add these to the menu friends. You won’t be disappointed! And if not tonight, then perhaps for tomorrow morning, because the weekend was made for pancakes.
Enjoy and happy friday!