2013 – Gluten Free Living

Gluten Free Pancakes with Blackberry Sauce is incredibly rich and delicious. Okay, I know I’m really on a pancake fixation right now–especially since I have five or six more pancake recipes ready to post up in addition to this one.

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Next to donuts, pancakes are probably my favorite breakfast food. I just love pancakes–especially with lots of fruit and maple syrup dripping down the sides. Prepare yourself to drool after looking at these pictures. You know–like Pavlov’s dogs–get drooling–ding, ding, ding!!! 🙂

I’ve tried to make pancakes a lot healthier these days by using gluten free flour, honey instead of sugar, fruit instead of chocolate chips (sniff, sniff) or other excessively sweet junk that pancakes are made from these days, and maple syrup or honey for toppings rather than corn syrup. While this recipe uses butter and milk if you need a dairy-free concoction eliminate the milk and butter and substitute coconut oil and coconut milk instead. It will turn out great.

I made this recipe while we were in Pennsylvania a few weeks ago visiting my son’s family and what a delight it was! I made a thick syrupy blackberry sauce from fresh blackberries that turned out sensational. I could have eaten my weight in pancakes that day!

I have tried my version of this topping several times and I’ve yet to be able to make it as it stands because the sauce is too thin for my liking. I usually have to thicken the sauce with a little cornstarch and water added to it. I prefer a sauce that is not the consistency of water but thick and pulpy. You can change this recipe around to your family’s preferences.

If you are trying to eat a little healthier but are in need of a treat every now and then consider this great recipe. I use honey for the sweetener in the blackberry sauce and the sweetness of the blackberries also provides plenty of sweet taste to accompany the pancakes.

There is no sugar or honey in the pancakes themselves. While I used a gluten free flour made from rice flour, buckwheat flour is another alternative. Buckwheat is a completely different grain from wheat and it has no gluten. It is a heavy and hardy flour so you may want to add a little honey to the pancake batter to soften the taste a little.

We loved these delicious pancakes. They are a real treat for special occasion breakfasts, brunches, or even breakfast for dinner! Or if dad is cooking Saturday morning breakfasts for your family each week you may want to give him this recipe to make sometime.

Prepare for comfort food at its best–a very satisfying, filling, and mouthwatering breakfast. This recipe really only makes a couple of servings so you will want to increase it if you have more mouths to feed.

When I originally posted this recipe in March 2013, I had just began self-hosting my blog. I had also just recently purchased a new Canon camera, but it would be months before I felt unintimidated enough to use it. So those pictures, taken on my son’s black and red plates really didn’t do justice to this delicious recipe.

I recently remade this recipe (June 2015) and retook the pictures so my readers can see an updated version of this lovely breakfast entree. Enjoy.

Treat yourselves to Gluten Free Pancakes with Blackberry Sauce for a scrumptious breakfast feast.

I like a lot of syrup or sauce over my pancakes!

Every forkful of these Gluten Free Pancakes with Blackberry Sauce was sooooo delicious!

Here’s what I did.

I used these ingredients. At the time Pamela’s was the only gluten free flour readily available. But the taste is off. There are so many excellent gluten free flours available today (circa 2023, verses 2013), that I prefer over this product.

Melt butter (I used coconut oil) and add to mixing bowl. Add eggs, milk, vanilla and gluten free flour.

Whisk ingredients to combine. Note that the pancakes call for no sugar or honey in the batter. The reason this mixture is spectacled is because the Pamela’s gluten free pancake mix uses multi grains.

Grease an electric griddle or skillet with butter or coconut oil. Pour pancake batter into skillet. These are about 4 inches in diameter. When pancakes start getting a lot of bubbles on top turn over to brown the other side. Keep warm until all the pancakes are cooked.

I used these ingredients to make the Blackberry Sauce.

Meanwhile, place blackberries in a saucepan. Add vanilla and honey (or sugar). Bring to a boil, reduce heat and simmer about 5-10 minutes. Sauce will thicken slightly.

Add a little cornstarch mixed with water to thicken the sauce a little more.

Stir well to combine and heat through.

Serve Blackberry Sauce over hot pancakes.

Here I’ve stacked my pancakes and drizzled the blackberry sauce over top. I added a LOT! Seriously?

Gluten Free Pancakes with Blackberry Sauce is a great option for holiday breakfasts. You won’t even realize you’re eating gluten free unless someone tells you!

Here’s the recipe.

GLUTEN FREE PANCAKES WITH BLACKBERRY SAUCE

(Recipe inspired from Gluten Free Pancakes with Supreme Strawberry Topping)

Don’t Gluten Free Pancakes with Blackberry Sauce look heavenly?

My mouth waters every time I look at this yummy Blackberry Sauce! It’s time to dig in–grab a fork!

You may also enjoy these delicious recipes!

Blackberry Pecan Streusel Muffins

Blackberry Strudel Cake

Gluten Free Strawberry Banana Pancakes