Is it the coming of fall? Increased running mileage (I’m getting closer and closer to an upcoming half-marathon in the fall and full marathon in the winter)? Craving for something other than the mundane oatmeal in the mornings? Need for something sweet late at night?
Whatever it was, I really NEEDED pancakes. Really. I’ve tried some very good gluten-free mixes in my day, but I’ve had my eye on the blue corn flour that I picked up at the farmer’s market a couple of weekends ago. Time for something new. Growing up in New Mexico, I had my fair share of very delicious, authentic blue corn dishes: everything from blue corn enchiladas to blue corn bread with pine nuts. So here’s my best shot to honor my heritage, my gluten-free diet, and, above all, my early autumn longing for some delicious flapjacks.
My best advice? When making pancakes, use less measuring cups and more tasting spoons. Less worry about ratios and more happiness during the process and carefree satisfaction for whatever the outcome may be. Enjoy y’all:
Blue Corn Berry Pancakes
- 1 cup blue corn flour
- 1 cup soy/amaranth/gluten-free mix flour
- 3 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- 1 ¼-1 1/2 c. milk (dairy/soy/almond)
- 1/4 c. agave syrup (if desired, use 2 TBS. sugar instead and increase milk to 1 cup)
- 2 eggs
- ½ cup greek or non-dairy yogurt
- 1.5 tablespoons canola/olive/coconut oil or 2 tablespoons melted butter +extra for pan or skillet
- 1 very-ripe banana
- 2 big handfuls berries, well-rinsed
- ¼ cup almonds, chopped (optional)
- Orange zest (optional)
- Apple chuncks (optional)
- Combine all dry ingredients in large mixing bowl.
- Mash banana well to mushy consistency. Add to dry ingredients along with milk, eggs, agave, oil/butter and yogurt. Whisk well to create homogeneous mixture; it should be smooth enough to flow slowly with few lumps when poured (you should NOT have to spoon the mixture into the pan like cookie dough) but still remain somewhat thick and not runny. Take note here y’all: for those of you that have worked with different types of gluten-free flours, you know they all have slightly different outcomes. For those of you that haven’t or are trying a different kind for the first time, be patient. Have some extra milk and some extra flour on the side to add if the batter is too lumpy or, conversely, if pancakes run and do not hold shape when poured. Add nuts, apples and/or orange zest if desired.
- Set skillet to 375 degrees F or skillet pan to medium-high heat on stove. Melt a little butter or oil on hot surface, pour batter to form pancake, and drop in the berries. Cook a couple minutes per side MAX (pancakes will not bubble as much or at all like regular pancakes with unbleached all-purposed flour do when they cook). Pour as large, if you’re like me and want a plate-sized pancake, or as small as you like. Be CAREFUL to ensure pancakes are not burning (yogurt and agave are the prime suspects). Pancakes should be slightly fluffy and golden brown on each side (and blue in the middle, of course).
- Go to town with more greek yogurt, honey, maple syrup, berries, more cinnamon, fruit, and/or whatever else you feel like. If you want to go full-throttle with the almond theme, like I have for the past couple weeks, buy a jar of almond paste and put a spoonful on top. Breakfast, brunch, snack, dinner or midnight snack…you deserve this.