Pancakes are usually that thing you order at brunch and regret later. Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after. We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.
These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar. Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.
Buttermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free)
Makes 8-10 medium-sized pancakes
- 1/4 cup sorghum flour
- 3/4 cup almond flour
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- 1/4 cup coconut or brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/2 lemon, zest and juice
- 2 eggs
- 1 teaspoon vanilla extract
- *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)
Preheat your oven to 300 degrees. Whisk together all dry ingredients (or the first 7) in a large mixing bowl. In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes. Then, whisk in eggs and vanilla into the "buttermilk." Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps. Chill batter for 20 minutes.
Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake. Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.
Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with coconut cream, reserved fresh berries and blueberry maple syrup. Serve warm!
COCONUT CREAM:
- 1 can coconut milk, chilled for 24 hours (*I recommend the Thai Coconut brand
Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup which you can discard or save to bake with.
In a stand mixer, beat coconut cream well until fluffy. Feel free to add lemon zest or powdered sugar as well.
BLUEBERRY MAPLE SYRUP:
- 1 pint blueberries (reserve 1/2 cup for garnishing
- 2 tablespoons water
- 1/2 cup maple syrup
- 1/2 lemon, juice + zest
Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken. Stir in maple syrup and set aside to cool. Use hand blender to puree until smooth or desired texture.
