My daughter LOVES baking and cooking with me. This weekend we were gardening and she would pick up a handful of dirt and shout "me roll dough"! So last night before bed I told her we could make blueberry pancakes for breakfast! She has a remarkable memory for a not quite three year old as she will wake up asking for what I told her we could do the night before- "Lily Mommy Boo-berry Pancakes." We are extremely fortunate to live in Waterloo where we are surrounded by local farms and produce- local maple syrup, fresh local eggs, local organic meat, fruits and vegetables- all at our finger tips! This recipe is another example of how to take a basic recipe and change it into a gluten, dairy free option! The original recipe called for wheat flour, buttermilk and butter, all of which have been replaced!
2 cups oat flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
2 cups coconut milk (or almond or other non-dairy milk)
4 tbsp melted coconut oil
1 container blueberries
Beat the eggs until frothy. Add the rest of the ingredients (aside from blueberries) and stir until just blended. Add in the blueberries and mix. Cook in a heated pan over medium-high heat.
A note about using dairy free milk, I find I like using coconut milk (from a can) the best. If you let the batter sit for a few minutes before cooking, it tends to thicken up and results in thicker, fluffier pancakes. I find when using almond milk or a thinner milk, the pancakes are very thin and flat, though still very tasty!
Disclaimer: Naturopathic Doctors strive to provide individualized health care. The information contained in these topics is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. This information shouldn’t take the place of seeing an ND for individualized health recommendations.
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