Gluten-Free, Dairy Free Blueberry Strawberry Pancakes 1


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These are SO good! I could eat them all day, everyday for the rest of my life. Mmmm, just thinking about them makes me want them again, and I just finished eating these delicious, mouth watering, stomach filler, tear jerking, scrumptious pancakes. These pancakes aren’t your normal pancakes, they are made with home made almond flour and pecan flour, they are delicate, and again delicious. Lets just say, these are heaven in your mouth, and yes I said that for the biscotti as well. They are both heavenly.

INGREDIENTS: (All ingredients are organic)

1 1/2 cups almond flour

1/2 cup pecan flour (grind 1 cup of pecans in a coffee grinder, food processor, or flour grinder until fine, don’t go too far or you will make pecan butter)

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 cup unsweetened almond milk

1/4 cup water

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 cup chopped strawberries (I used frozen)

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FOR THE “SYRUP”

1/4 cup blueberries (I used frozen)

1/4 cup water

2 tablespoons pure strawberry jam

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(Put all of that in a small pan, bring to a boil until thick, then let it simmer until ready to use, you can double, or triple the ingredients to make more)

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DIRECTIONS:

In a medium bowl combine the liquid ingredients, then add the dry ingredients and mix together until thoroughly blended. Now fold in the strawberries.

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The mixture should be slightly runny, when you put a spoon in the mixture, scoop up the batter and see if it runs off the spoon, it should be a loose, pourable batter.

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If it’s too thick add more almond milk, if it’s too thin add more almond flour.

Heat up either a pancake griddle or a pan over medium heat (if using a pan, add some coconut oil to grease it). I used a pancake griddle and had it at 400 degrees. Using 1/4 cup measure pour the batter onto the griddle, leaving space between each pancake (Of course).

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The batter should sizzle when it hits the griddle or pan. Cook each side about 3 minutes, these need to be flattened a little so they can fully cook.

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Take them off and put them under the broiler on a cookie rack. I did this so they could crisp up a bit. HIGHLY recommend but it is only optional. Watch them carefully though, the broiler can burn them fast. I know from experience…

Stack them on top of each other, if you’re not dairy free put some butter on them, it’s goooood. Then pour the “Syrup” on top. I also heated up some honey and poured that over them as well.

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It took me at least 5 minutes to take a picture of me eating the pancakes; that turned out right. It’s hard angling the camera and guessing where it’s going to take the picture. I have a lot of my nose.. Now I can remember this moment forever. How glorious!

You will turn into a vacuum cleaner when eating these pancakes. They are that good; yum….

A girl in love with pancakes,


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