Breakfast for Dinner

July 2, 2009

New and Improved

New and Improved

Yesterday afternoon I came to a screeching stop at a roadside blueberry stand and bought 10 pounds from a very friendly couple. Other than scarfing them down as I drove home I knew exactly what I wanted to make with them first off: blueberry pancakes. Now, pancakes are not my forte, my husband Michael is the resident pancaker in our home. In fact, his pancakes are almost famous. They are flawlessly fluffy, absolutely bursting with scalding blue juices, and positively slathered with butter and dripping with puddles of warm maple syrup. If he ever has you over for pancakes you will be served them one at a time, hot off the griddle. They require some worthwhile waiting. His pancakes are not healthy. So I set about to make some that are at least refined sugar, dairy and gluten-free. And, huge compliment, Michael pronounced them really good. That is high praise and I’m pleased. This is what we had for dinner last night.

Makes 6 – 6″ pancakes

1/2 cup sorghum flour

1/2 cup Bob’s Red Mill Gluten-Free Flour

1/4 cup virgin coconut flour

1/4 teaspoon xantham gum

1 tablespoon gluten-free baking powder

1/2 teaspoon sea salt

zest of 1 lemon

1 cup fresh blueberries

2 large whole eggs

3 tablespoons coconut oil, melted

1 tablespoon agave nectar

3/4 cup almond milk

1 teaspoon pure vanilla extract

1 – 3 teaspoons coconut oil, for frying

Whisk together dry ingredients and lemon zest in a medium-size bowl. Toss the blueberries in, and stir gently to coat with flour mixture. Set aside. In a smaller bowl, whisk eggs first with melted coconut oil to blend together, then whisk in agave, almond milk, and vanilla. Stir wet mixture into dry mixture and use a rubber spatula to combine the two together, it doesn’t take much stirring, and be mindful not to crush the blueberries. Meanwhile, heat a cast-iron griddle or a frying pan over medium heat with 1 teaspoon of coconut oil. Check if your pan is hot enough with a few drops of water, the water will dance and sizzle and then evaporate when your pan is ready. Scoop 1/6 of your pancake batter onto the griddle. The batter is quite thick and you will need to encourage it to flatten into a round-ish shape. After three to four minutes of cooking, or until the edges of your pancake look set, flip over to finish cooking on the other side, about two minutes. By now the blueberries will be close to bursting, so turn onto a plate and repeat until you’ve used all of the batter. You may need to use the remaining two teaspoons of coconut oil to finish cooking the pancakes, I used a teaspoon for every two. I served a stack for each of us with fresh berry compote, but you can do as Michael does and serve them and eat them one at a time, piping hot.

Bright Berry Compote

Bright Berry Compote

Fresh Berry Compote – makes enough for six pancakes

12 fresh strawberries

small handful each fresh raspberries, blueberries, and pitted, halved cherries

1 teaspoon agave nectar

In a small bowl, crush half of the strawberries. Slice the remaining strawberries over top of the crushed ones, and add the rest of the berries and agave. Stir together, and pile on top of hot and healthy pancakes.

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5 Responses to “Breakfast for Dinner”

  1. courtney said

    One of my favorite sunday morning rituals is going for a long run and going to Dawne and Micheals for pancakes. I have missed that terribly since this clean eating thing started. I am so excited to go over there this sunday for healthy pancakes. Yes I did just invite myself over!

    • dawnegourley said

      You always invite yourself over, I love it! I will happily make you, Jen and me some pancakes after hiking the Chief on Sunday.

      • JenG said

        I thoroughly enjoyed the pancakes! And so filling! The fresh berry compote wasn’t as satisfying as butter and syrup but an amazing alternative. Thanks Dawne (and Courtney for inviting us over)!

  2. Hello fellow Vancouverite! Very excited to have found another, local, gluten-free & dairy-free recipe blog! You’re pictures are gorgeous by the way, are you also a photographer? Can’t wait to share recipes!

    Crystal aka @cultivatehealth on twitter 🙂

    • dawnegourley said

      Hello Crystal, and thanks for your compliments. I’m not a photographer, but I’m learning to love taking food photos. I will visit your site.

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