Pumpkin & Pomegranate

My boyfriend makes me breakfast every Sunday morning. In this and in many other ways I am a very lucky woman.  He hasn’t developed his confidence in this arena, so he is not comfortable taking chances or experimenting. This quality is an advantage when it comes to baking. He follows directions to a T which is necessary when it comes to the chemistry involved in baked goods. I on the other hand have much more confidence, so I take more chances. I probably also screw things up more often because of my experimentation ;-)

Luckily, my recipe worked the first time with these babies. I brought a few items over to his place, and counted on his roommate to have some sort of leavening agent. She is after all a chemist and bakes fairly often. He was also kind enough to buy a huge container of fresh blueberries so he could make me these pancakes.

You need to be a bit patient with these darlings. Since there is no gluten, they don’t hold together as well as regular pancakes. They also take a little longer to cook. I highly recommend a cast iron skillet with them as well as you will get an even cooking surface. I am also not a fan of non-stick pans because of the chemicals that leach into your food. Plus a well seasoned cast iron is non-stick anyway. Next time he makes me pancakes I am bringing my own pan ;-)

These were absolutely delicious, and there were enough leftovers for me to have more for breakfast today. He sautéed apple chunks for me o put on top since I don’t use regular syrup, but you could make your own fruit “syrup”. If given advance notice next time I will make some to bring over.

Blueberry Pancakes

Ingredients:

• 2 C. Almond Flour
• 1 tsp. Baking Powder
• 3 Large Pastured or Backyard Eggs
• 2 tsp. Xylitol (date or coconut sugar works too, I only had xylitol on hand)
• 3/4 C. Hemp Milk (or Coconut milk)
• 1 T. Vanilla Extract
• 2 C. Blueberries

Method:

1. Whisk together the almond flour, xylitol, and baking powder.
2. In a separate bowl, beat together the eggs, vanilla, and hemp milk.
3. Combine wet and dry ingredients and then add in the blueberries.
4. Cook in a cast iron skillet with a bit of virgin coconut oil to keep the batter from sticking.
5. Top with fresh or cooked fruit.