I think we all love pancakes. I mean, you probably wouldn’t have opened this newsletter if you didn’t. Pancakes are comforting, they stack up beautifully, and they’re the perfect base for seasonal fruit and generous rivers of maple syrup.
During my years eating gluten-free, I tested a lot of pancake recipes in pursuit of the perfect texture. I’ve tried beating the egg whites, skipping that step, using only starches, using only nut flours, frying them in butter, cooking them dry, covering the pan, leaving it uncovered, with baking powder, without baking powder…you name it. And honestly, there are some fantastic recipes out there on the wild, wild internet. I even have one on my blog that makes super fluffy pancakes: it’s on heavy rotation for weekend breakfasts.
But some mornings (especially midweek) I want a pancake that’s light, naturally sweetened, and quick to make. And now that blueberries are in season, I find myself craving the combo: light pancakes + blueberries + butter + maple syrup.
On those days, I turn to this recipe. It’s sweetened only with dates and comes together in a blender. From start to finish, it takes about five minutes to be ready for the pan.
Ingredients (makes ~8 medium pancakes)
1 medium egg
2 pitted dates
¼ cup soy yogurt (or regular yogurt)
½ cup rice flour
2 tbsp almond flour
2 tsp baking powder
Blueberries or other toppings
Butter, for cooking and serving (or coconut oil)
Just toss everything into your blender and blend until smooth. That’s it! Follow the video for the process (though honestly, it’s really just blend and cook).
Share this post