Breakfast

Sunday Morning Gluten-Free Dairy-Free Pancakes

I have turned into a pancake freak.  If I had the dedication and stamina, I would make these pancakes every morning …and thank god that I don’t because I’d probably end up 30 pounds heavier as they are SO yummy that my brain stubbornly ignores the stop signal that my stomach is sending, which results in me consuming an entire stack by myself!

Below you’ll find a compilation of the same pancake topped with different compotes and toppings.  My favorite combination is mixed berry compote, homemade granola, and vegan yogurt 🙂 Enjoy!

img_4530Picture Below: Pancakes with Blueberry Compote, Coconut Vegan Yogurt, and Fresh Blueberries 🙂

img_6347Pancakes with Fig Jam and Fresh Figs

img_5734Recipe: 

2 Cups Brown Rice Flour

2 Tbsp. Flaxseed Meal (This is optional.  If you prefer your pancakes without flaxmeal, or you don’t have flaxmeal, just sub with ¼ cup brown rice flour)

¼ Cup Arrowroot Flour (2 tablespoons of Baking Powder will work as a good substitute if you don’t have Arrowroot Flour)

½ Teaspoon Salt

1 ¼ Cup Dairy Free Milk (I used Almond Milk)

2 Whole Eggs

¼ cup maple syrup

2 tablespoons of melted coconut oil

1/2 cup unsweetened Applesauce

1 Teaspoon Vanilla Extract

Directions:

  1. Mix Dry Ingredients (flour, flax meal, arrowroot, and salt) and set aside.
  2. Beat eggs for about 1 minute and then add the remaining wet ingredients.
  3. Fold the dry ingredients into the wet ingredient mixture and mix until well blended. 
  4. Add 1 tablespoon of coconut oil to a non-stick pan and heat over Medium-High heat.  Once the pan is hot add a 1/4 cup of batter to the pan and let it cook until the batter bubbles and the bottom is firm enough to flip with ease (about 2 minutes).  Flip and then cook the other side for about another minute (until the other side is lightly browned).  Repeat until the entire batter is cooked.

I ususally double the recipe and freeze the remaining pancakes 🙂 They’re great reheated on weekday mornings when I don’t have time to make breakfast.  They keep in the freezer for about 6 weeks! 

Berry Compote Recipe:

3 cups of frozen berries

3 tbsp. water

1 lemon juiced

1/4 cup maple syrup (or coconut sugar)

Directions:

Place all ingredients into a medium saucepan and boil for about 20 minutes stirring regularly (about every minute).  If the compote is still watery after 20 minutes cook add another tablespoon of maple syrup (or sugar) and boil on high stirring constantly until the mixture is thick. 

Below: Pancakes with Cherry Compote and homemade Cinnamon Granola

img_5710These pancakes were topped with Raspberry Blueberry compote and Fresh Blueberries!

IMG_3670.JPG

 

 

 

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