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Pancakes with Berries and Warm Maple Glaze

12 March

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I looove french toast, pancakes and crepes. In fact, I love them so much, I make them every Sunday. It’s our little tradition – I make pancakes and my fiancé makes croque madame (both in healthier versions). We alternate making brunch on weekends. Whenever I travel I’m always scouting new brunch places to enjoy a delicious meal (preferably crepes, pancakes, or french toast) and when they end up being close to our healthy versions, I am all over it. I wanted to share a recipe that I’ve been eyeing to make for a while adding my spin on it. It’s from the famous Clinton St. Baking Co. Company menu ran by a lovely couple who loves food just as much as we do. They also have a yummy cookbook full of delicious recipes to satisfy all your cravings. The Pancakes with Warm Maple Butter on their menu are heavenly and have been getting rave reviews on many shows including Martha Stewart. I was intrigued with the technique Neil (the owner) used as I’ve made tons of pancakes before but never this way. His pancakes are voted the best in New York City and he shares an interesting technique – by folding the egg whites into the batter and not overmixing it results in fluffy, feathery light, rich in flavour pancakes. I adapted this recipe to make my own gluten-free version keeping true to the technique of folding and not overmixing – I bring to you Pancakes with Berries and Warm Maple Glaze.

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Using wholesome ingredients, I was able to successfully make these fluffy pancakes and retain all the goodness. Instead of using all-purpose flour, sugar and whole milk I opted for gluten-free oat flour, coconut sugar and oat milk (you can definitely use other dairy alternative – almond, cashew and coconut are some of my other favourites). I happen to love oat milk and find it super easy to make a fresh quart every three days. I use fresh aromatic ghee (you can follow this recipe and not add za’atar) that is widely accessible in Ayurvedic practices for the wonderful healing properties. Just ensure if you make your own ghee that you use good quality organic butter.

I have to admit these pancakes are so insanely delicious. Topped off with warm maple glaze (my glaze was made with ghee) and fresh berries, it is the most perfect Sunday brunch to indulge in with your family. Other toppings I love to add that compliment each other: banana, walnuts & cinnamon with maple glaze; blueberry almond & coconut crème fraîche and whipped coconut cream with lemon curd. I urge you to make them and tell me what you think!

Pancakes with Berries and Warm Maple Butter
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 cups gluten-free oat flour
  • 1 tablespoon baking powder, plus 1 teaspoon
  • ¾ cup coconut sugar
  • 1 teaspoon pink salt
  • 6 large eggs, separated
  • 3 cups oat milk (you can use almond milk, coconut milk or cashew milk)
  • 6 tbsp. ghee, 2 tbsp. for the griddle, plus 4 tbsp. for maple butter
  • ¼ tsp. raw vanilla bean powder
  • 2½ cups blueberries, rasperries and blackberries
  • ¼ cup maple butter to drizzle on top
Instructions
  1. Sift all the measured dry ingredients (flour, baking powder, coconut sugar, pink salt) into a large mixing bowl. Set aside.
  2. In a separate bowl, whisk together the yolks, milk, ghee, and raw vanilla until combined.
  3. Pour the wet mixture into the dry mixture. Whisk the two together and you should get a slightly lumpy batter.
  4. Whip the egg whites in a separate medium mixing bowl until they reach medium peaks (soft in the middle). You can use an electric mixer to whip or by hand.
  5. Gently add half of the whipped whites into the batter and with a large rubber spatula mix the whites in. Then gently fold the remaining half into the batter.
  6. Over the stovetop, heat a pan to medium.
  7. Grease the pan with the remaining ghee. With a ladle, pour pancake batter on the pan and cook until golden brown. Add berries to the pancakes once they are on the pan. When bubbles start to form on top, flip the pancakes.
  8. When the pancake is golden brown on both sides, remove with a spatula.
  9. Repeat with the remaining batter and filling and when completed set the pancakes aside.
  10. Maple Butter
  11. In a small bowl, add the ghee and maple syrup and beat with an electric mixer until well blended and fluffy.
  12. Pour maple butter over pancakes. Garnish with berries and enjoy!

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Love, light and lots of warm hugs,
Elli

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Comments

  1. Can’t wait to make them!

  2. Hi Eli,
    I really am a big admire of your blog and photographs!
    That’s why I have nominated your blog for the Liebster Award.
    Regards,
    Didi

    • Didi!!!! I love your work so much, in fact as I was receiving your comments, at the same time I was on your website looking at at your older photography. So beautiful! Thank you so very much for your lovely nomination and sweet words. How long do I have to formulate my blog post and share it? Is there a deadline?

  3. Forgot to let you know you can read about it on my blog http://bijzonderspaans.nl/9032/look-and-cook-liebster-award/
    Didi

  4. Hi Eli,

    Ohhh you really make mu blush now!! Thank you:)
    No deadline Eli:) Just take your time!

  5. I love all the Little Details in this post! Thank you for sharing.

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