Gluten-Free Vegan Blueberry Pancakes

Sunday morning is always a great time to linger over the breakfast table, savouring a stack of pancakes. Filled with pump fresh blueberries, and drizzled with a generous helping of Canadian maple syrup, these delicious pancakes are gluten-free,dairy-free, and egg-free-- a perfect meal for people with food sensitivities, or for those who have chosen to enjoy a vegan lifestyle. Gluten-free cooking is considered 'tricky' by some, but this recipe and a few simple cooking tips make these pancakes a pleasure to prepare and to eat. My breakfast companion's only comment was "Mmmm..." He was too busy eating to say anything else!

 You'll need: 1 cup almond milk; 2 tablespoons coconut oil, melted; 1 tablespoon ground flax seed; 2 teaspoons gluten-free baking powder; 2 tablespoons agave syrup; 3/4 teaspoon Xanthan Gum; 1/4 teaspoon sea salt (optional); 1 teaspoon ground nutmeg or allspice; 1 cup fresh or frozen blueberries; 2 cups all purpose gluten-free flour (I use a mixture of almond meal, brown rice, sorghum, tapioca and potato flours. Bob’s Red Mill All-Purpose Gluten Free Mix is a popular ready-mixed product but contains bean flours which some people find difficult to digest.) For Frying: about 2 tablespoons of coconut oil. To Garnish: Maple syrup; blueberries.

 

Method: Combine flours to make 2 cups, sift and mix together in a large bowl with 1 tablespoon ground flax seed, 2 teaspoons baking powder; 1 teaspoon nutmeg or allspice, 3/4 teaspoon Xanthan Gum, and 1/4 teaspoon sea salt.

Rinse 1 cup of fresh blueberries and pat dry. Set 1 -2 tablespoons aside for garnish. Add berries to flour mix and gently fold in to cover with flour. If using frozen berries, add them directly from freezer without thawing. 

Gently warm 1 cup of almond milk with 2 tablespoons of coconut oil, and 2 tablespoons agave syrup. Heat only until oil melts.

 
Make a well in the center of the flour and pour in almond milk-oil mixture. Stir lightly until liquid is incorporated into a thick batter. Add a little more almond milk if necessary. The mixture will be very thick and will not pour like regular pancake batter.

Put about 1 tablespoon of coconut oil in a saucer for smoothing batter with spatula while cooking pancakes. Place a small amount of coconut oil (about 1/2 teaspoon) in a frying pan over low heat. Scoop out a portion of batter to make the size of pancake you want.

Dip a spatula in coconut oil. Flatten and round-out the batter to desired the size and thickness. Using the underside of the spatula, spread the top of the pancake with a little coconut oil.  

As the pancake is cooking, gently loosen each side a few times to prevent sticking. Make certain none of the pancake adheres to the pan before flipping. (This step is key to successfully cooking gluten-free pancakes)

Turn the pancake over and cook on the second side. The coconut oil on the surface will facilitate even frying. Gluten-free flours take a little longer to cook, and patience is well-rewarded during this process.

Place pancakes in a warm oven until the whole batch is ready to eat.

To Serve: At the table, invite guests to stack pancakes on their plate, drizzling  maple syrup between each layer. Place a handful of fresh berries on the top and finish with a generous pour of syrup. Enjoy!

Good food for the heart and mind... visit zen-cuisine: the art of mindful cooking

My Banana Oat Protein Pancakes for Breakfast!!!!!

YOU CAN MAKE THIS!!!

Good Morning Readers!

This morning I am sharing my breakfast with you. I am on a mission to show that eating healthy is easy and fun.....so get in that kitchen and let's go...

Have ready your griddle, spray with PAM, heat on low, otherwise your pancakes will cook too fast on the outside and be gooey on the inside, and a bowl. Nothing fancy....my tools here are a bowl and a fork for mixing.




You will need:

1 ripe banana

1 egg white

1/2 tsp vanilla

1/2 cup old fashion rolled oats

1 scoop whey vanilla protein

1/2 tsp baking powder

1/2 tblsp flax meal

1/2 tblsp wheat germ

Vanilla soy milk (yes you can use n/f milk instead)

In your bowl, smash ripe banana with your fork until it stirs well and juices release, add your egg white, 1/2 tsp vanilla and stir again. Put the oats in your blender and grind until flour consistency and add to the wet ingredients in the bowl, add your vanilla protein powder, your flax meal and wheat germ, stir. The mix will be thick at this point. Add just enough soy milk to make the mixture pourable (careful not to make runny), so add a bit, stir and check. I like my mixture a bit "thick pourable". Pour 2 equal amounts of batter onto your prepared griddle, cook on one side a few minutes, (check for color by gently lifting an edge), if to your liking, flip over and cook the rest of the way. This recipe makes two large pancakes. I eat one and save one for the next morning so I do not have to cook. Really, this only takes about 10 minutes to throw together....you will be done before your tea or coffee is done brewing. Also, a time saver since you have an extra that you can have tomorrow, or for a snack later.


Let me know what you think....


Stay Healthy!!!!

Darla:)