Blueberry Gluten Free Pancakes
My one triumph of the day was making from scratch some very delicious Blueberry Gluten Free Pancakes from a recipe that I created. I had been looking around this morning for a recipe for Gluten Free Pancakes but found nothing that sounded appealing, so I took stock of the approximate proportions of dry to wet ingredients and headed into the test kitchen. I have to say, I've got skills. The pancakes were fluffy, not overly sweet and a great prerun fuel up (though, 5 hours later, I still haven't run yet BUT still).
Ingredients:
1/2 cup brown rice flour
1/2 cup buckwheat flour
1/4 cup Pamela's Gluten Free Bread Mix
1 tbsp Sucanata
2 tsp baking powder
3/4 tsp salt
1/2 cup almond milk
1/2 cup applesauce (I used blackberry applesauce)
1 tsp vanilla extract
1 egg
2/3 cup berries
Directions:
In a bowl mix dry ingredients. Add almond milk and blend well. Add egg & vanilla and fold into batter. Add applesauce and continue to mix by hand. The batter should be pretty liquid and not too dense. Add the berries and gently fold them into the batter. Heat a skillet over medium to medium high heat. Scoop out 1/4 cup -1/2 cup of batter and pour into the skillet (you can grease the pan if you want but I had no sticking), spread around to desired thickness. I made mine with about a 1/2 cup of batter because I am a runner damnit and some little pancake is not going to do anything for me! I let it cook, watching it like a hawk for about 1.5 minutes, until the edges were starting to look cooked but the middle was still pretty liquidy. Flip and continue cooking until cooked through. When the bottom was as crisp and toasty brown as the top is when I figured I was good to take it off and I was right. These were absolutely delicious. I served mine up with a banana, pear, chopped pecans and some grade A Maple Syrup. My body has definitely been on a grain bent lately (kinda like my potato and brussel sprouts) and so I have been obliging as much as I can. As a GF special needs eater, this is more difficult for me than most and being a runner who needs a nice hefty portion of food in the mornings this is even more difficult, so these pancakes filled the bill nicely. Not to sweet, not to heavy, good and good for you.
Samosa Stuffed Baked Potatoes, the sequel
Last month I posted this recipe after making it with my uncle and his girlfriend. On tuesday night, I made them again and this time remember to take pictures. Absolutely delicious! I served it up with a side of sauteed broccoli, onions, mushrooms and bell peppers with red pepper flakes. These are great even as leftovers!
I am feeling the EXACT same way. Except I can't seem to motivate myself to even run OR blog. I try to just think about what Phil told me once about enjoying the occasional funk becuase it doesn't happen often. Although that's not helping me right now, but maybe it will you.
ReplyDeletePerhaps a timeout is in order? Whether running-related or otherwise, sometimes it helps me to simply do something different.
ReplyDeleteI like Pema Chodron's take on it - lean hard into it (which I think is another way of saying to enjoy the occasional funk). It's kind of a different way (at least for us westerners) but at least it's not the same old same old. I still can get into that funk, so it doesn't go away with age and maturity. Sorry. :( I think it's just a part of life; ya know - shit happens.
ReplyDeleteTwo good books written by Pema Chodron are "The Wisdom of No Escape" and "When Things Fall Apart". I highly recommend them; I love her stuff.
Maybe it's a little dose of S.A.D. (seasonal affective disorder). That's my vote because I don't think it's situational since theoretically I am happier than every in my life, yet I seem to have these dark moods, too. Mine are really weird in that they come and go like every few seconds. I'm glad you shared so we all know we're not alone.
ReplyDelete