Blackberry Pancakes

Print Recipe

Here’s a way to get your pancake fix without the gluten … while adding extra protein, omega-3 and omega-6, and fiber. 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

Makes: 7

Ingredients

• 1 cup of wheat-free and gluten-free Pamela’s Pancake and Baking Mix
• 3/4 cup of water
• 1 egg or egg substitute
• 1 T. of oil
• 2 T. of Skinny B gel (see below)
• 1/4 – 1/2 cup of fresh or frozen blackberries (my favorite part)

Extra Prep

To make Skinny B Gel simply place 1 tablespoon of Skinny B 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. Skinny B gel will keep in the fridge for about 10 days.

Directions

1. Mix the first 5 ingredients until there are no lumps.
2. Then stir in the glorious blackberries.
3. Pour a spoonful of batter onto a preheated, lightly oiled griddle (medium-low heat) or 175 F for an electric griddle.
4. When the bubbles have burst on the pancake surface they are ready to flip.
5. Serve immediately… and get ready for a whole lot of compliments.
6. Extra pancakes can be cooled, wrapped up and frozen. Mmmm, just as good as the first time around!

Nutrition Facts for Blackberry Pancakes

NUTRITION FACTS: PER 1 serving (3-4 small pancakes). Calories (360) Total Fat (12 g) including Omega-3 (430 mg) and Omega-6 (360 mg) Total Carbohydrates (60 g) Dietary Fibre (3 g) Protein (7 g) Provides 13% of your daily vitamin C and 9% of your daily vitamin A needs based on a 2000-calorie diet.

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