Fluffy Gluten-Free Pancakes and Crushed Berry Syrup

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Ingredients

For Fluffy Gluten-Free Pancakes:
2/3 cup Brown Rice Flour
1/3 cup Tapioca Flour
1/4 teaspoon Sea salt
2 teaspoons Baking powder (low or no sodium)
1/2 teaspoon Xantham gum
3/4 cup milk (almond, soy, rice, cows, goats)
1 egg + 1 egg white
1 tablespoon vegetable oil
For Crushed Berry Syrup:
1/2 cup Blueberries (fresh or frozen and thawed)
3/4 cup Raspberries (fresh or frozen and thawed)
1 cinnamon stick
1/4 cup orange juice
1/4 cup water
2 tablespoons maple syrup (if your child is old enough)

Rated: (5/5), based on 2 reviews

Fluffy Gluten-Free Pancakes and Crushed Berry Syrup

Gluten-Free has never tasted so good! These pancakes are so easy to make and make for super leftovers when topped with nut butters or jam. The Crushed Berry Syrup is full of nutrients, lower in sugar than traditional syrup and makes for an irresistible pancake topping!

Submitted by:
Kristin O'Connor Kristin O’Connor is the founder of Nourish This, LLC, a website dedicated to inspiring people to eat well and be well.

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Make It

Crushed Berry Syrup:
1. Place all ingredients (minus vanilla extract) in a small saucepan. Use a fork or a potato masher to gently crush berries.
2. Bring to a boil then reduce to a simmer (medium low heat) for 10 minutes until the syrup has reduced by half and has thickened slightly.
3. Remove from heat, stir and let stand 10 minutes.
4. Eat warm or refrigerate for future use.

Fluffy Pancakes:
1. In a small bowl, whisk together dry ingredients (brown rice through xantham gum*)
2. Whisk together milk, eggs and vegetable oil in separate bowl, just until combined.
3. Add the wet ingredients to the dry ingredients and stir together with a fork until the batter is well blended.
4. Heat a skillet over medium. When the skillet is hot, spoon out the pancakes.
5. Wait until the edges start to look dull instead of shiny and tiny bubbles form and flip. Don’t be discouraged if the pancakes are not golden brown in color, some days they are, some days they’re not! Serve warm with Crushed Berry Syrup!

*to make without Xantham gum, simply add 1/3 cup of milk instead of 3/4 cup
and follow the directions above!

Clean it:

Crushed Berry Syrup can get messy pretty fast! A green way to clean up your
countertops after kitchen disasters is by using white vinegar. Purchase an
empty spray bottle and large jugs of vinegar, it is less expensive and emits
no toxic chemicals during clean up. Plus, vinegar is known to eliminate
odors!

Green it:

Double your batch of pancakes and keep the leftovers for a snack or the following
day, that way you are eliminating extra dishwashing and saving energy by
not using the stove!

Make it Fun:

Make fun shapes with the pancakes or spell out your child’s initials with the batter.
Its an opportunity to get creative and have some fun with your breakfast!

Food Image Courtesy Of Kristin O’Connor

Reviews

Kristin O'Connor (Guest)

Submitted on July 7, 2010 at 7:10 am

Hi Kay, you can find tapioca flour at almost any natural food store. If you have trouble, you can also buy online at bobsredmill.com (there are other places to buy but I like their flour best). I make these pancakes a million ways, if you want to make them right away and have white rice flour, you can use 1 cup of that instead of the two flours, you can also make these without using the xantham gum, it just makes them more elastic, but I love them both ways. Hope this helps!

Kay (Guest)

Submitted on July 7, 2010 at 5:35 pm

This seems so fun! I really want to try this out but was just wondering where I can find tapioca flour? I saw some at an Asian grocery store but wasn't sure if it's the same thing. lol Pls let me know, I would love to make this for my hubby tomorrow. Thanks!