Gluten Free & Dairy Free
2 Cups Gluten-free Flour (Pamela’s)
1 Tbsp Baking Powder
1 Tbsp Sugar
1 3/4 Cup Coconut or Almond Milk
1 1/2 Tbsp Olive Oil
1 Cup Blueberries or Raspberries
Sift flour with salt, baking powder and sugar.
In a separate bowl beat eggs, milk and oil.
Add sifted dry ingredients to wet and beat until smooth. Do not over mix.
Stir in blueberries or raspberries.
Use an ice cream scoop to measure batter.
Grease frying pan with oil
Cook on medium heat.
Flip when you start to see bubbles (however, with gluten free they aren’t always visible.)
Serve with maple syrup.
If you make the pancakes the right size, you can store them for later in the fridge, and reheat them in the toaster.
Perfect for a breakfast on the go.
A childhood favourite!
I have never liked pancake mixes. Most I find too sweet, and I like my sweetness to come from real maple syrup.
This is a recipe that has been in my family for years, and originally comes from a Mary Moore cookbook. I remember my father making pancakes on Christmas morning, or on Sundays for lunch.
When I first learned to make them, I loved to experiment with additives.
My favourite was picking fresh raspberries in the backyard and making them into pancakes.
So feel free to experiment with adding different fruits.
I tried blackberries, but found the texture a little had to like.
And because I am addicted to sugar, everyone assumes I would love chocolate chip pancakes, but I never boarded that train. I can’t stand them. They ruin a perfectly good pancake.