I love celebrating my loved ones with food, glorious healthy food that is full of flavor. As
a new mom, my time is very limited as my priorities have shifted and so I thought and thought of what I could do to celebrate my husband on his birthday this year. I also thought about all my friends and family who can no longer partake in gluten and those who are hoping to minimize their refined sugar intake. I happily came up with these sweet blueberry pancakes with a vanilla coconut cream and raw raspberry jam that will make any brunch an extra special time to share life with each other.
You may be happy to note that these morsels are refined sugar-free and gluten-free!!!
Sweet heaped upon comfort, blueberry and cream waffles infused with love. These go perfect with simple topping of lightly sweetened vanilla coconut cream served alongside an excellent cup of bergamot charged earl grey tea. They're easy like Sunday mornings.
Serving Size: 1 (add 1 of everything per person):
1 organic banana
1 non-gmo, organic, pasture-raised eggs
1 tbsp non-gmo, organic oat flour
*optional*1 handful fresh organic blueberries per serving size. Add in after pancake ingredients are mixed.
For the skillet:
1 tbsp (per banana serving size) organic unheated coconut oil
Serving size: 2
1 5.4 oz can of organic coconut cream (I use Native Forest)
1 vanilla bean caviar
1 tbsp raw local honey
Raw Raspberry Jam
Serving Size: 4
1 6oz pack fresh organic raspberries
1 tbsp raw local honey
3 tbsp organic chia seeds
Blend together your pancake mix and set it aside for 10 minutes to fluff up. Meanwhile scoop off the top of the coconut cream (the solid part which is best gathered from a settled can) and put into the blender along with honey and vanilla caviar and blend. Set aside in the fridge.
Blend raspberries and honey. Stir in chia seeds and set aside in the fridge.
Stir in blueberries to pancake mix. Heat up skillet in medium. Add coconut oil and scoop 1 tbsp of pancake mix onto skillet. Flip when you notice the bubble have risen and looks slightly golden underneath. Let the other side cook until slightly golden brown and place on your serving plate.
Top with coconut cream and raspberry jam if you like! Enjoy immediately!
What are your favorite pancake flavors?