Hey there,
Happy pancake day! Love that there is actually such a thing.. I made these for my girls today, and they (and I) loved them! I have been experimenting with gluten-free cooking for about three years and I have learned through many trials and errors. The one thing that I find to work consistently is adding some type of puree to your batter. My go to’s are unsweetened applesauce, banana, and butternut squash. They add moisture, and because of their natural sweetness also help to reduce the added sugars. My girls have some sort of an aversion to orange vegetables, so I’m always hiding them in places they won’t suspect ~ like pancakes! I find butternut squash to be the easiest vegetable to hide in baked goods because it has a mild sweet flavour and nice fluffy texture.
The bright orange colour of the squash also makes for beautiful golden coloured pancakes, and I sprinkled some bee pollen on top for extra B vitamins for energy;)
(If you don’t have butternut squash handy, substitute with unsweetened apple sauce)
Golden Butternut Squash and Wild Blueberry Pancakes ~ Gluten-free, Dairy-free
Wet:
- 1/2 cup butternut squash, cooked
- 3 eggs
- 1/2 cup coconut milk beverage (unsweetened)
- 1 Tbsp coconut oil
- 2 Tbsp pure maple syrup
Dry:
- 1 cup brown rice flour
- 2 Tbsp tapioca starch
- 2 Tbsp ground flaxseeds
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Extra coconut oil for cooking
Toppings:
- 1 cup wild blueberries, fresh or frozen
- Pure maple syrup
- Bee pollen
How to make:
Blender method: Add all wet ingredients first, then dry. Blend until well mixed.
If you don’t want to use your blender, whisk together wet ingredients in a large bowl. In another bowl, mix dry ingredients. Combine and mix until well blended.
Heat 3/4 tsp coconut oil over medium heat and pour pancake batter into pan. Top each pancake with a teaspoon of blueberries. Cook 2-3 minutes per side, or until golden brown.
Top with extra blueberries, bee pollen and pure maple syrup.
Makes 16 small pancakes.
Enjoy!
