Receta Huckleberry Pancakes with Almond Flour
Hello, sun in my face. Hello you who made the morning and spread it over the fields...Watch, now, how I start the day in happiness, in kindness.
Mary Oliver
These little guys are sure to bring a smile to whomever you serve them up to this morning. Huckleberry pancakes, made with almond flour instead of regular flour are not only super delicious, they are super healthy and nutritious - packed full of protein and incredible antioxidants. Considered a "superfood", huckleberries are said to have the highest antioxidants of any fruit, second only to lingonberries, working their healing magic on the body. Not only are they high in vitamins, they are especially good at regulating blood sugar levels and specifically help the pancreas process starch and sugars more efficiently.
If you are lucky to live in the Northwest, the season for huckleberry picking is now! They are plump, ripe and ready- and can be found growing in forested areas at higher elevations and are especially abundant in areas which have had seen wildfires. They may also be purchased locally at local farmers markets. If huckleberries are not available in your area, try this same recipe with any fresh berry... blueberries, lingonberries, black currants or blackberries.
This is also an easy camping recipe, fun and simple to make. Gather the huckleberries while hiking and reward yourself in the morning!
The simple batter comes together in minutes. Huckleberries go both inside the batter and over top.
Heat a skillet and either use butter, oil, a combination-- or coconut oil ( my preference).
Cook them up and place in a warm oven until ready to serve. Stack.
Top with the remaining fresh huckleberries.
Drizzle with real maple syrup.
Dive in.
{ The amazing GIR spatula - my favorite spatula EVER- and the cute white Farmhouse pitchers are available at our store Bowl and Pitcher . Take a peak!}
Huckleberry Pancakes Recipe with Almond Flour
by Sylvia Fountaine July-26-2014
Gluten free huckleberry pancakes, made with fresh huckleberries and almond flour.
Ingredients:
- ¼ cup water
- 2 extra large eggs
- 2 tablespoons real maple syrup- plus more for drizzling
- 1/4 teaspoon kosher salt
- 1 Tablespoon olive oil
- 1 tsp vanilla
- 1 tsp orange zest (optional)
- 1 ½ cups almond flour
- 1 Cup fresh Huckleberries - divided
- ½ tsp baking soda
- butter, oil or coconut oil for skillet
Instructions:
In a medium bowl, whisk eggs, water, oil, maple syrup, salt and vanilla. Whisk in baking soda, then almond flour. Fold in half the huckleberries and zest ( optional).
Heat a large cast iron skillet or griddle, with 1 T butter or coconut on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form. Flip with a spatula, and turn heat down to med low-- cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until until cooked through.
Stack pancakes, top with fresh huckleberries and pour a little maple syrup over top.
Details
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 8 small pancakes ( serves 2)