If you read my blog, you know I have a serious love affair with pancakes. This recipe is based on my Pumpkin Spice Pancakes with a few differences: I used kefir milk, homemade chunky applesauce, organic vanilla and fresh organic blueberries.
Pancakes are the ultimate in comfort food, whether for breakfast, brunch or even dinner in this household...we love them!
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup brown rice flour
2 tsp. gluten free baking powder
1 tsp. coconut sugar
1/2 tsp. each of ground cinnamon and ground ginger
1 cup of milk (I used Kefir milk but any milk will work)
1 large egg, whipped
1 tsp. organic vanilla
2/3 cup chunky homemade applesauce
2 Tblsp. grape seed oil
fresh organic blueberries
In a bowl, combine the dry ingredients, whisking well. Heat up a cast iron pan or non stick pan on medium high heat.
In a smaller bowl whisk up the egg, milk, grape seed oil, vanilla and apple sauce. Add the wet ingredients to the dry, mixing until just combined.
Add some butter to the hot pan and pour in a good ladle full of pancake batter to the pan. Sprinkle fresh blueberries through out the pancake. Cook until the batter is really bubbly, then flip and continue to cook until golden brown.
Serve with butter, maple syrup and extra fresh blueberries.
Life in these neck of the woods is still crazy busy....I am thinking by November? it might slow down? I luv it... but...I do miss the kitchen...sigh...hopefully new recipes on the horizon. I can dream can't I? 🙂