Besides the obvious reasons for loving the weekend, (Ryan being home) the boys and I look forward to one more thing that we all have grown to love and crave every Sunday…My Sunday Breakfast Pancakes!
Fair warning! the pictures aren’t nearly as pretty and yummy as the product itself..I was too hungry after my 12 mile run this morning to take the time to get better photos; a girls gotta eat 😉
I started my recipe with a Betty Crocker basic pancake recipe and then I tweaked it be gluten free, dairy free, refined sugar free, and a couple of other things too. Science is not my best subject. If I were ever to have to create my own baking recipe from scratch..it would take a loooooong time.
So, I started with a basic blueberry pancake recipe.
Tweak #!: Blueberry goes well with lemon and Ryan loves orange so I tried zesting an orange and adding juice to the recipe…we have never made our pancakes without since!
Betty Crocker’s recipe called for 3/4 cup milk. We don’t drink milk in our house, due to allergies and I just don’t really care for milk or the way it makes my mouth feel coated after drinking it..so we swapped half of the liquid for almond milk and the other half for orange juice.
My boys like to chew their juice, (I have learned to love lots of pulp too). It is not necessary to use high pulp; go with what your family loves…you’re not using a whole lot anyways! the orange flavor comes from the zest!
To make it both gluten free and refined sugar free; I swapped AP flour for Bob’s Redmill Gluten Free Flour. I use coconut palm sugar most days or in the case of this morning raw sugar, because I was really that hungry….I didn’t want to waste the time going to my pantry across the kitchen to grab coconut palm sugar…it was an urgent, gotta eat now, kind of morning 😉
The other list of ingredients are eggs, vanilla extract (doesn’t call for it in the original, but I like adding vanilla to anything orange), salt, baking soda, melted coconut oil, and blueberries.
I like to use fresh blueberries when they are in season. Fresh blueberries are great for pancake batter, because they don’t stain it blue. If you have picky eaters who don’t like blue food..this is critical! However, I found the blue swirl pattern in our pancakes this morning pretty to look at. Food is like art to me, so frozen blueberries are A okay in my book 😉
Usually, you flip your pancakes when there are bubbles that form on the surface. However, mine never do…and if I waited I would have a burnt cake on my hands. I usually give it a couple of minutes or so and then try to lift them up with my spatula.
The sign of perfectly cooked pancakes! Golden brown, fluffy, and easy to flip. The first batch never seems as successful as the rest; but, it seem to be a general consensus amongst us who like to cook pancakes, so I don’t give it much thought other than more for me to snack on while I wait 😉
A few moments later after cooking Applegate Farms chicken sausage, (we love this brand!) and slicing up the orange that I used the zest from and breakfast is served.
Deceptively indulgent, but high in vitamin C, antioxidant power, fiber, flavor, and love that just makes everything taste 10 x’s better. I don’t normally get requests from Ryan for a sweeter breakfast, but this has been his request for several weekends in a row now…I think I might have found something worth putting away in my recipes to pass down like a family heirloom “recipe book” 😉
- 1 orange, zested
- 1 egg, beaten
- 3/4 cup of half almond milk and half orange juice, (eye-ball it, it doesn't have to be exact)
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
- 1 cup gluten free flour (I used Bob's Redmill Blue bagged flour)
- 1 T. baking powder
- 1 T. unrefined sugar, coconut palm works great
- 1 T. melted coconut oil
- Frozen or fresh blueberries...as many as you like, (the more you add the harder it is to cook the pancakes without have raw batter in some of your bites)
- and more oil for cooking
- Zest orange into bowl. Making sure not to zest past the orange color of orange...the white portion tastes bitter.
- Add egg and beat until fluffy
- Add almond milk/orange juice mixture, vanilla, salt, and baking powder stirring until combined
- Add in flour and oil last, again stirring until combined.
- Stir in blueberries gently.
- Heat skillet over medium heat
- Add oil
- Spoon batter onto skillet, make sure you don't make it too thick or too thin...Too thick of a glob and it won't cook all the way through without burning. Too thin of batter on skillet and it will be thin and crispy...I like fluffy pancakes 🙂
- You're going to have to play with cooking time...let the first batch be a science experiment. I cooked maybe 2 minutes on one side and less on the other half, (the other side always cooks quicker for me)
- Plate and enjoy!
- Frozen berries = blue batter
- Fresh berries = non-blue batter
- Either way works for my family 😉