It’s been a rough week you guys. To try and cheer myself (and hopefully some of you) up after this election, I wanted to treat myself to a nice breakfast. I was just working with things already in the house, and decided to whip up some blueberry & salted caramel pancakes (trying to be pun-ny here, yano, I’m salty the democrat didn’t win? No? I’ll see myself out). But in all seriousness, these pancakes are super fluffy and delicious, are gluten free, and are SUPER easy to make! Let’s get into it!
So first you’ll need to start out by mixing together your dry ingredients. Add your flour, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl. Whisk until combined, and set aside! See, step one is already done. How easy is this so far?
Next all you need to do is combine your wet ingredients, and then make your batter! In another mixing bowl, whisk together your almond milk, coconut oil, vanilla extract, ground flax seeds, and maple syrup. You’ll want to let this mixture sit for about 10 minutes to activate the flax seeds. This will help bind our batter together like an egg would in a traditional pancake recipe. Once your wet ingredients are ready to go, simply pour them into your dry ingredients, and fold to combine. You want to just fold the batter with a rubber spatula until the mixture comes together- be careful not to over mix! Allow this mixture to sit another 5-10 minutes to help activate the baking soda & baking powder as well!
You’ll also want to make your salted caramel syrup at this point, or grab some out of the pantry if you’re going to be using it. You can definitely leave the caramel out of this recipe, as well as swapping out blueberries for anything! Chocolate chips, bananas, walnuts, and goji berries are also really yummy add ons as well! We have a recipe for a salted caramel syrup already on our website, and you can click here to check it out! It’s really simple to make and lasts quite a while in the fridge.
Also, incase any of you were wondering, this is what I deal with every time I create a recipe for you guys. This little fox dog just hangs out in the kitchen with me, so hopeful that I drop something for her to snack on. Her favorite thing ever is blueberries, so she was extra attentive today. Okay, let’s get back to business.
I felt like adding some blueberries into the mix today, but really like I said, you can add anything you want! Or leave them plain, totally up to you. Regardless of what you want to mix in, this is the point where you do so. You’ll want to use about 3/4 cup of whatever filling you’d prefer for this amount of batter, but feel free to adjust that to your liking!
Now all you have to do is cook them! Heat up some coconut oil in a pan, add half the amount of batter you’d use for one pancake (you’re going to want about 1/3 cup of batter total for each pancake, so use half of that first), and then drizzle some caramel on top. Cover the caramel with the other half of batter (so that the caramel is essentially stuffed inside of the pancake), allow to cook for about 2 minutes on each side. I chose to use a cast iron skillet for this, as I do for typically any pancake recipe, and I only cook one pancake at a time. Why you ask? Well, cast iron heats really evenly and gives a nice crust to anything it cooks. And cooking one pancake at a time insures the quality of each pancake, and allows them to properly cook, rather than crowding the entire pan which lowers the temperature of the pan. Also, you’ll want to let that pan heat up with the coconut oil, over medium heat for about 3-4 minutes before cooking any pancakes. Once you’re done cooking each pancake, you can transfer them to a baking sheet in your oven, having the oven set to 200 F. This will keep them all warm while you cook the rest! I also own a lot of cast iron skillets, so sometimes I’ll set up two on the stove to get things done quicker if I’m making these for a lot of people.
Once all of your pancakes are cooked, stack them up, and top with a little extra caramel sauce, some maple syrup, and some fresh blueberries for garnish! I also add some fresh mint leaves to brighten up the plate, but you could totally leave those off. These are so delicious and so simple, plus you can freeze them and then just pop them in the oven to reheat on days you want pancakes, without having to actually make them from scratch!
- 1 3/4 c. regular unsweetened almond milk
- 3 tbs. coconut oil, melted
- 2 tsp. vanilla extract
- 2 tbs. ground flax seed
- 2 tbs. maple syrup
- 2 cups bob’s red mill 1:1 gluten free flour
- 1 tbs. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 c. fresh blueberries
- 1 cup salted caramel sauce
- Whisk milk, oil, vanilla, ground flax seeds, and maple syrup together in a large mixing bowl. Allow to sit for 10 minutes to activate the flax seeds.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in another large mixing bowl. Then add your wet ingredients and gently fold with a rubber spatula to combine. Do not over mix. Allow to sit for another 5 minutes to activate the baking powder and baking soda.
- Add your blueberries, and fold again to combine.
- Heat a cast iron skillet over medium heat, with an additional 2-3 tablespoons of coconut oil for a few minutes. You’ll be using roughly 1/3 cup of batter per pancake- pour half of that into the skillet, then add a drizzle of your caramel sauce, and then top with the remaining batter for your pancake.
- Allow to cook for 2 minutes or so, until the edges lift and are slightly browned, then flip. Allow to cook for another 2 minutes or so, then transfer to a baking sheet in a preheated 200 F oven. **Make sure to only cook one pancake in the pan at a time, to insure proper cooking temperature.**
- Once all of your pancakes are done, stack them up, drizzle with a little more caramel, some maple syrup, and some fresh blueberries & mint as a garnish, then serve!