I would make everything in mason jars if I could. But pancakes is one of those things that's just easy to make in a mason jar and it looks so fabulous all packed in there. So here it is, healthy blueberry pancakes.
Pancakes should be eaten in every families house at least once a week in my opinion and my kids agree. But I add a few extras to make them more nutritious. Otherwise, you're just feeding your kids bread and sugar, the staple of most American diets these days.
- 1 cups gluten-free pancake mix (I used Bob's Red Mill)
- 1/2 cup almond meal (or process a handful of almonds to a fine meal)
- 1 egg
- 1/2 cup rice milk (or any kind of nut milk)
- 1/4 cup coconut milk
- 1 tbs olive oil or melted coconut oil
- frozen blueberries
- real maple syrup
- 1 tbs. coconut sugar (optional, but yumm)
Preheat your griddle to medium heat and grease with coconut oil. Then, put all your ingredients in your mason jar and get out your handy immersion blender or just blend up with a fork. You can also just shake it all up for a few minutes, but you might have some chunks left over. I love my immersion blender, no chunks to worry about. Then, add frozen blueberries. Don't defrost them, they'll get all funky.
Now your ready to make some pancakes. you can pour from the jar or ladle them out. Cook until there are a lot of bubbles on the surface of your pancake. But not long enough for them to start looking dry. The key with gluten-free pancakes is to cook them just long enough to be fully cooked, but not dry. I find that they take just a bit longer than traditional pancakes.
Make sure your helper takes them directly to the table where hungry folks await! Enjoy with maple syrup, the real stuff!