Made with whole-grain sorghum flour and sweetened with coconut palm sugar, these gluten-free pancakes 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!
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!
Blueberry-honey adapted from Luscious Berry DessertsThe Gluten-Free Flour blend will leave you with extra to use for future pancake mornings or your other "all-purpose" gluten-free flour needs.