I was lucky enough to spend this last weekend with my three best college girlfriends and former roommates. Our years in New Orleans bonded us in the best kind of way. Living in separate states makes it difficult for us to join up more than once a year, but boy, when we four former music majors do, it’s full of laughter, storytelling, and all-out song (in harmony, no less). In college, these ladies were all a year ahead of me in school and always, in my eyes, my three big sisters. When they graduated, it was the first time I felt somewhat on my own, the tiny beginnings of the encroaching adulthood ahead; full of change and adjustment, new people, places, and experiences.
And so this weekend, like our other reunions, was all about comfort. A weekend full of “y’all” and “y‘all!”. Late night chats and long mornings full of coffee. Reminiscing on the past and breaking down our presents and futures. Laugh. Sing. Repeat.
With the 4th of July holiday weekend around the corner, I am taken back to another type of comfort: Independence Day Pancake Breakfasts. A neighborhood tradition growing up, the pancake breakfast followed by the 4th of July bike parade was what got me through a whole day of waiting for that evening’s fireworks display. These gluten-free pancakes with blueberry-honey whip are a dressed-up take on the traditional blueberry and pancake combo. Made with whole-grain sorghum flour and sweetened with coconut palm sugar, they are thin and light while fulfilling true pancake decadence. The blueberry-honey used to flavor the whipped cream is easy to make, and will give you plenty to store in the fridge to use later on ice cream, cakes, or fruit.
- 1½ cups honey
- 1½ cups blueberries (ripe or frozen)
- ¼ cup water
- 4-5 strips of lemon zest, removed with a vegetable peeler
- ¼ teaspoon salt
- ½ cup sorghum flour (I use Bob's Red Mill brand)
- ½ cup gluten-free flour blend, see note below*
- 1 tablespoon organic coconut palm sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- dash of cinnamon
- 1 large egg
- 1 tablespoon butter, melted
- ¾ cup unsweetened almond milk
- ½ teaspoon pure vanilla extract
- *Gluten-Free Flour Blend
- In a gallon size ziplock bag, combine the following:
- 400 grams (3⅛ cups) brown rice flour
- 400 grams (3⅛ cups) potato starch
- 200 grams (1½ cups) tapioca flour
- Blueberry-honey whipped cream
- 1 can unsweetened coconut milk, full fat, refrigerated overnight
- 4 tablespoons blueberry-honey (less depending on your sweetness preference)
- ½ teaspoon pure vanilla extract
- The blueberry-honey will take longer to prepare than the pancakes, so starting with that first, add the blueberries, honey, lemon zest strips, water, and salt to a large saucepan. Bring to a simmer over medium-low heat. Reduce heat to low and simmer for about 20 minutes, stirring and mashing blueberries occasionally.
- Set a coarse strainer over a bowl, pressing on the blueberries to squeeze out as much liquid as possible. Allow liquid to cool to room temperature then transfer to a glass jar and store in the refrigerator. The honey can be stored in the fridge for up to 3 months.
- For the pancakes, combine dry ingredients in a large bowl. Add wet ingredients to the mixture and stir until combined.
- Heat a nonstick skillet to medium. Using a ¼ cup to ladle batter, pour onto skillet. Flip when the edges look cooked and the batter bubbles on top.
- For the blueberry-honey whipped cream, open the can of coconut milk and scoop out firm waxy layer into a bowl (stop scooping when you hit water in bottom of can). Using a hand mixer, whip on low until coconut milk starts to thicken. Add blueberry-honey and vanilla extract. Mix on the medium setting until you get soft peaks.
- Serve dollops of the blueberry-honey whipped cream on top of the pancakes. Enjoy!
The Gluten-Free Flour blend will leave you with extra to use for future pancake mornings or your other "all-purpose" gluten-free flour needs.