I’m a bit pancake-crazy. I just love whipping up different kinds of batters, and experimenting with toppings. Having tried almost every kind of gluten-free mix on the market, it’s a toss up between Pamela’s and The Pure Pantry. The latter does a wonderful buckwheat pancake mix, which is nutty and brown. My family, however, prefer Pamela’s because it gives them more of a traditional “yellow” pancake. I always customize my mixes with healthy little additions.

So, for this week’s recipe, I used good old Pamela’s.

I’m also obsessed with cashew cream. It’s the perfect vegan alternative to cheese and cream. So, you’ll be seeing me using it in a lot of recipes.

Blackberry Cashew Cream:

2 cups of whole raw cashews (they must be raw)

Filtered water

1/2 cup frozen blackberries

1tbsp agave nectar or Xylitol

Cover the nuts with the filtered water and soak overnight. In the morning, rinse them well and place them in a high-speed blender (a Vitamix is ideal). Now, the amount of water you add will depend on how thick you want your cream to be. I think it’s best to experiment. So, first try adding about 3/4 cup water and blend really well (until thick and creamy). If it’s too thick, add a little water. You really want your cream to be the consistency of regular whipped cream. When it has reached the desired consistency, add the berries and the agave/xylitol. Blend for a further 30 seconds, or until the cream has turned purple.

Scoop the cream out into a glass container. Cover and chill for about 1 hour or longer.

Fruit Topping: 

I like to add warm fruit to winter pancakes, so in this case I added warm apples and raisins.

2 large Granny Smith apples, peeled, cored and cubed.

1tbsp water

1/2 cup raisins.

Place all the ingredients in a heavy saucepan over a low heat. Continue to stir and the apples simmer. You want them to be tender, so don’t overcook them into a mush.

The Pancakes: 

To serve 4 – 6

Pamela’s Gluten-free mix

Additions: I added 3 tbsp ground flax seed, 2 tbsp melted coconut oil, 1tbsp almond milk.

To Fry:

I always fry pancakes in raw coconut oil because it gives them a wonderful taste, and is super-healthy.

I heat about 2 tbsp of the oil in my cast iron frying pan, and when it’s bubbling away, I add the batter.

To Serve:

Make sure your pancakes are piping hot before serving. It helps to warm the plates. Serve with a good dollop of cashew cream and and spoon of the warm fruit.

BTW: The cream will stay good for 2 days in a sealed container in your fridge.



In celebration of St. Paddy’s day, I made green tea pancakes for breakfast. Using my favorite Got Matcha Green tea powder, I decided on a gluten-free pancake, however, you can use you favorite pancake mix if you prefer.

1 1/2 cups pancake mix

1/2 tsp baking powder

1tsp ground flax

1tsp powder matcha tea

2 eggs

1tbsp maple syrup

1/4 cup coconut milk (You may want more of less depending on how thick you like your batter.

1tbsp virgin coconut oil

Place all the ingredients in a blender.

Heat coconut oil in a skillet and fry your little green pancakes to perfection!


While my in-laws were visiting for the Holidays, I wanted to pull something really impressive out of the bag for breakfast, and remembered a pancake recipe that I’d seen in the excellent book on baking, Good To The Grain, by Kim Boyce. It’s for beet pancakes, and just by virtue of the way they looked, I wanted to give them a go. I also got a huge bunch of beets in my farm box and no one was in the mood for a beet salad.

I customized the recipe a little, as I wanted to use a little less sugar, but the result is still sweet enough because of the roasted beets always slightly caramelize.

I highly recommend roasting a bunch of beets the day before, because you can always use the rest of them for other recipes.

Suffice to say, my in-laws were tickled pink (sorry!) by the color and couldn’t believe how wonderful they tasted – a sweet earthiness provided by the beets and the quinoa flour – spectacular and well worth the extra bit of effort.

Pink Beet Pancakes

Serves 4

2 medium beets

1/2 cup quinoa flour (if you can’t get hold of this, use whole wheat instead.)

1/2 cup wholewheat flour

1 cup all-purpose flour

1tbsp Coconut Palm Sugar (I love this because it’s low -glycemic and deliciously nutty, but use an extra tbsp of maple syrup if you can’t find it.)

2tbsp maple syrup

1tbsp baking powder

3/4 tsp salt

1 1/2 cups of whole milk (or soy if you prefer)

1/3 cup plain yogurt

1tbsp unsalted butter, melted and cooled (you can substitute with Earth Balance, but it won’t taste as good!)

1 egg

Pre-heat oven to 400 degrees F

Roughly wash your beets, cutting off tops and lay them on a foil lined baking sheet. Bake for about one hour or until they are tender when a knife is inserted. Leave to cool and then wrap in foil and refrigerate until you are ready to use them.

When you are ready, peel them – the skins come off easily, and roughly chop them. You then want to puree them. I used my Magic Bullet, which worked great. You need to end up with about 1/2 cup of puree.

Place the dry ingredients in a large bowl.

In another bowl, whisk the milk, yogurt, butter, egg and beet puree.

Fold the wet ingredients into the dry, until you have a batter which should be the consistency of heavy cream – bright pink too!

Heat a griddle or frying pan and melt a little butter making sure it had evenly covered the bottom of the pan. Add a ladle at a time of batter to the pan, creating the size of pancake you want.

When bubbles appear in the top, flip them over and fry until the bottom is golden brown.

Keep them warm in oven and serve topped with either butter, a dollop of virgin coconut oil and maple syrup or agave nectar – heavenly!