Who doesn’t love pancakes? Duh, nobody. They’re the comfort foods of the breakfast world: fluffy, warm, and sweet. How could we make these classics any better? By adding berries and honey, as a start. We made our Blackberry Pancakes with gluten free flour and our Homemade Almond Milk, so they’re better for you than the typical boxed mix.
You’d think that being gluten free, these pancakes would be flat or dry. Thanks to the butter and berries in the batter, they aren’t! Honey in the batter keeps the flapjacks moist to, and adds to their flavor. Avocado Honey is rich and very molasses-like in flavor, and would be very good in these berry pancakes. We used our Blackberry Honey to keep with the theme, and it adds a subtle floral touch along with a delicious summery sweetness. We topped our pancakes with a blackberries and a few blueberries, so we ended up with a perfect treat.
Have Fun with your Blackberry Pancakes
Breakfast is the most important meal of the day, so make sure you have fun and enjoy it! Pancakes are really simple to make your own. Just make the basic batter, and then add in and take out whatever you’d like! Not a fan of blackberries (gasp!)? Here’s our suggestions:
- Add in another fruit, like bananas or blueberries.
- Make a chunky berry sauce by reducing 1 cup of berries in 1/2 cup of water with a few spoonfuls of honey
- Chocolate chips, of course!
- Replace the blackberries with 1/4 cup pumpkin puree and a teaspoon of cinnamon.
You can always add other things to the batter, as well. A tablespoon or two of cocoa powder would make rich chocolate pancakes. Diced apples would be a great addition in the autumn! Or, simply change up the honey you use to drizzle over the pancakes.
If you make up our Blackberry Pancakes, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos, so be sure to share!
Gluten Free Blackberry Pancakes with Honey
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 c flour gluten free
- 1 tablespoon honey
- 1 1/4 c milk almond
- 1 egg
- 3 tablespoons butter melted
- 1/2 c blackberries
Combine baking powder and salt.
Sift mixture together with flour.
Gently mix together honey, almond milk, egg, and butter. Pour into flour mixture and combine with a fork until smooth.
Add blackberries to the batter. Fresh or frozen will work, although frozen will break up more in the batter.
In a large pan over medium heat, pour around 1/4 of a cup of your pancake batter for each serving. Allow bubbles to begin forming on the surface before you flip.
Allow the opposite side of the pancake to lightly brown. If your pancakes are browning too quickly, reduce the heat of your pan.
Serve with a drizzle of honey and fresh berries.