Here’s a way to get your pancake fix without the gluten, while adding extra protein, omega-3 and omega-6, and fibre! Start with Pamela’s Pancake and Baking Mix – a wheat-free and gluten free mix, available at most grocery stores.
"These gluten free fiber rich pancakes leave you feeling light and energized, with an extra boost of antioxidants from the berries! Top with pure maple syrup for a nutrient-dense sweet treat," -Erika Weissenborn B.Sc. FNH, CHN
SERVINGS: 7 pancakes
🥞 1 cup of gluten free Pamela’s Pancake & Baking Mix
🥞 ¾ cup of water
🥞 1 egg or egg substitute
🥞 1 Tbsp of oil
🥞 2 Tbsp of Holy Crap Natural Superseed Blend (let soak for 10 minutes, see below in extra prep)
🥞 ½ cup of fresh or frozen blackberries
To make the Natural Superseed Blend gel simply place 1 Tbsp of the Natural Superseed Blend and 1 cup of water in a glass jar. Shake well and let sit for 10 minutes or so to thicken up. Here’s a tip...keep this mixture in the fridge to add as a gluten-free thickener to sauces, pancake and muffin recipes. Natural Superseed Blend gel will keep in the fridge for about 10 days.
▶︎ Mix the first 5 ingredients until there are no lumps.
▶︎ Then stir in the glorious blackberries.
▶︎ Pour a spoonful of batter onto a preheated, lightly oiled griddle (medium-low heat) or 175°F for an electric griddle.
▶︎ When the bubbles have burst on the pancake surface they are ready to flip. Cook for 1-2 more minutes or until light brown.
▶︎ Serve immediately… and get ready for a whole lot of compliments.
▶︎ Extra pancakes can be cooled, wrapped up and frozen. Mmmm, just as good as the first time around!