Since it is the summer here in Ontario, berries are quite abundant! Why not enjoy them in your morning breakfast!
These pancakes are filled with tons of fiber from flax and berries, as well as, teff flour. Teff is an ancient grain from Ethiopia, pack with amino acids, and it is also high in protein, calcium, and iron.
If you don’t want to try teff, then you can just use more gluten free flour. Either way, these wonderful pancakes will be a great hit on your breakfast table!
Berrylicious Pancakes (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)
1/2 c. gluten free flour mix
1/2 c. teff flour (or just use more gluten free flour)
1/2 c. ground flax
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
2 Tbsp. coconut oil plus a little extra for cooking (or other mild oil)
2 c. coconut milk (or desired milk alternative)
1 Tbsp. lemon juice
2 tsp. vanilla
2 c. assorted berries (do not thaw if frozen)
Mix flours, flax, baking powder, baking soda and xanthan gum. Cut in coconut oil. Mix in milk alt., lemon juice and vanilla. Stir in berries.
Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 3 Tablespoons of pancake batter onto hot skillet, flattening batter slightly.
Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.
Makes approximately 8 pancakes. Pancakes freeze well.
Shared On: Gluten Free Fridays , Real Food Fridays, Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, In and Out of the Kitchen, Tasty Tuesday, Gluten Free Tuesday, Fat Tuesday, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Wellness Wednesday