A Very Berry Summer

July 24th, 2013

#pacific northwest #recipes #gluten-free #dairy-free #non-dairy beverages

A Very Berry Summer Pacific Foods

Nothing says summer quite like fresh berries. And here in the Pacific Northwest, berry season is at its peak. Fresh raspberries, blueberries and marionberries (a local favorite) lure one and all to local farmers markets and produce aisles. Organic farms scattered throughout the Hood River Fruit Loop and “You Pick” farms on Sauvie Island also see a flurry of activity throughout July and August. One taste and you’d understand why.

  

We love to use fresh berries with granola or as a topping on any desserts. Freshly-picked berries are perfect for making jams and jellies. They freeze easily, too, so you can keep them on hand for tasty smoothies all year long. For you breakfast lovers, why not try our Gluten-Free Blueberry Pancakes? They’re a great addition to any summer brunch. (Don’t have special dietary needs? Feel free to substitute regular flour for gluten-free flour.) 

 

Gluten-Free Blueberry Pancakes

Created by: Pacific Foods

Cook Time: 31 min

Prep Time: 12 min

 

Recipe Ingredients

1 ½ cups gluten-free flour

1 egg

¼ to ½ cup Pacific Foods Organic Almond Original

(Substitute Pacific Foods Hemp Non-Dairy Beverage to make them even fluffier!)

1/8 cup honey

¼ cup expeller pressed canola oil

1 cup blueberries

Maple Syrup

Butter

 

Preparation Instructions

  1. Whisk together egg, Pacific Foods Low Fat Almond non-dairy beverage, honey and canola oil.
  2. Slowly fold in gluten-free flour until all ingredients are incorporated. For fluffier pancakes, do not over mix.
  3. Heat griddle or cast iron pan, add tablespoon canola or vegetable oil and 1/4 cup of batter.
  4. Cook on one side until batter bubbles.
  5. Sprinkle batter with blueberries and flip to other side.
  6. Serve warm with butter and maple syrup. Serves 4. 

 

 

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