Good afternoon everyone – well, almost. I’m running a bit late this morning. We had a bit of a business emergency so after several business calls to the UK, I was finally able to settle down and post today’s amazing recipe. This is a bit of a twist on my favorite gluten-free pancakes.
Not only do they have the addition of blueberries, but they also get topped with whipped cream and a coconut-maple syrup. When the hubs first saw the syrup, he said “Oh good! That will make our maple syrup last longer.” Ha…true true. But besides that, the two flavors together are perfect with pancakes and fruit.
p.s. If you’re die hard maple syrup fans like us, watch Mrs. Butterworth and Aunt Jemima fans pour syrup on their pancakes and waffles. It’s amusing to watch the deluge of syrup pouring out. We never realized just how much syrup we used to use until we made the switch – maple syrup packs in much more flavor in a lesser quantity!
GLUTEN FREE BLUEBERRY PANCAKES WITH COCONUT-MAPLE SYRUP
Gluten-free pancakes (use same recipe but add blueberries before cooking)
1/2 c blueberries dusted in white rice flour
2 T toasted walnuts
Lightly sweetened whipped cream (1/2 c heavy whipping cream + 1tsp sugar)
Coconut-maple syrup (below)
1/2 c coconut milk
1 T maple syrup
Mix coconut milk and syrup together and set aside.
Follow directions for gluten-free pancakes but add blueberries to batter. Follow instructions for cooking pancakes.
Place pancakes on a plate. Top with a dollop of whipped cream and a sprinkle of walnuts. Drizzle a bit of coconut-maple syrup over top.