Pancake Post


Actually, I’ve always been a breakfast person. Traditional breakfast foods are my favourite foods and breakfast time is my favourite time. I dream about the next day’s breakfast. It’s a serious relationship. This is why I have the hardest time understanding others who are very much not breakfast people.

You mean you don’t want to eat? You noticed the pancakes, right? Well, if you really don’t want them… I mean…

My family are not breakfast people. I guess I’m a bit out of place with this. Maybe you were lured into this pancake post because you’re in the same boat? You see, this is a classic case in which we need recipes just for Number One.


Blueberry Pancakes for 1

vegan, gluten-free, nut-free, soy-free, corn-free

1/4 cup + 2 Tbsp brown rice flour
2 Tbsp tapioca starch
2 Tbsp gluten-free oats (optional, for texture)
1 tsp organic sugar
heaping 1/2 tsp gluten-free + corn-free baking powder
~1/3 cup rice milk
1/2 tsp apple cider vinegar
1/4 cup fresh blueberries tossed in some brown rice flour
coconut oil, for pan

In a medium mixing bowl, combine flour, starch, oats (if using), sugar, and baking powder. Whisk in rice milk and vinegar. Stir in blueberries. Let batter sit at least 5 minutes.

Meanwhile, preheat griddle or frying pan over medium heat. Coat with coconut oil.

Pour 1/4 cup of batter per pancake onto hot surface and cook each pancake for 3 minutes, or until bubbles pop on the surface and pancakes pull away from the pan. Flip and cook about 2 minutes more, until browned and cooked through.

Serve hot.

Yield: Three 4-inch pancakes



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