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Did you know that yesterday was National Pancake Day?
Yep, it was. So for dinner last night, I made the best gluten free pancakes ever. The recipe is from the Paleo Parents. They were light, fluffy, didn't burn, and weren't dense. Score! My sister insisted that I add pink food dye for Valentine's Day and, may I say, they were quite pretty. :)
Instead of using regular maple syrup, I was feeling a little creative. And a little blueberry-ish. We bought a whole bunch of blueberries at Costco the other day and normally don't eat blueberries fast enough. This was the perfect solution!
The recipe is so easy I could hardly believe it. And it really doesn't take very long. The best part is that the syrup is completely fruit sweetened. It's pretty tart, though. So add sweetener to taste. Last night's pancakes were served with fruit, too so I didn't use much maple syrup.
Now that I know how easy it is to make syrup, I'll be doing it more often. There are so many possibilities! Raspberry lemon, mixed berry, peach blueberry, mango peach, I could go on!
1 c. blueberries, rinsed
1/4 c. apple juice or juice of choice
1/2 tsp. lemon juice
dash of salt
sweetener, to taste
1. In a saucepan over medium-low heat, add blueberries and apple juice.
2. Stir occasionally. When blueberries have broken done and are nice and syrup-y, add the lemon juice, salt, and sweetener, if needed. Stir to combine.
3. We opted to mash the blueberries with a potato masher, but I'll probably puree the syrup in a blender next time. I guess it just depends on whether you like smooth syrup or syrup with blueberry skins in it.
4. Serve on pancakes, hot cereal, over fruit, or anything else you desire!
Inquiry of the Day:
Did you celebrate National Pancake Day?
Yep, it was. So for dinner last night, I made the best gluten free pancakes ever. The recipe is from the Paleo Parents. They were light, fluffy, didn't burn, and weren't dense. Score! My sister insisted that I add pink food dye for Valentine's Day and, may I say, they were quite pretty. :)
Instead of using regular maple syrup, I was feeling a little creative. And a little blueberry-ish. We bought a whole bunch of blueberries at Costco the other day and normally don't eat blueberries fast enough. This was the perfect solution!
The recipe is so easy I could hardly believe it. And it really doesn't take very long. The best part is that the syrup is completely fruit sweetened. It's pretty tart, though. So add sweetener to taste. Last night's pancakes were served with fruit, too so I didn't use much maple syrup.
Now that I know how easy it is to make syrup, I'll be doing it more often. There are so many possibilities! Raspberry lemon, mixed berry, peach blueberry, mango peach, I could go on!
1 c. blueberries, rinsed
1/4 c. apple juice or juice of choice
1/2 tsp. lemon juice
dash of salt
sweetener, to taste
1. In a saucepan over medium-low heat, add blueberries and apple juice.
2. Stir occasionally. When blueberries have broken done and are nice and syrup-y, add the lemon juice, salt, and sweetener, if needed. Stir to combine.
3. We opted to mash the blueberries with a potato masher, but I'll probably puree the syrup in a blender next time. I guess it just depends on whether you like smooth syrup or syrup with blueberry skins in it.
4. Serve on pancakes, hot cereal, over fruit, or anything else you desire!
Inquiry of the Day:
Did you celebrate National Pancake Day?
I love this recipe idea!! I'm totally sold for anything with blueberries!!
ReplyDeleteMe too! Thanks for commenting and have a great week! :)
DeleteOh wow that looks super tasty!!!!! Mmmm pancakes... =)
ReplyDeleteThanks! :)
DeleteBlueberry syrup!! Yum, yum! No, I did not celebrate national Pancake day:(. I wish I had though!
ReplyDeleteOh well, it's never too late to make more pancakes!:)
You're right! It's never to late to make pancakes. ;) Especially ones with chocolate.
Delete