Lavender gives baked goods and pancakes a lovely taste, and also goes well with lemon flavors. I was looking for a reason to experiment with pancakes recently, and am very pleased with the recipe below, and I think you will just love these pancakes and the hint of lavender along with the delicate blueberries.
1-1/3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp sea salt
2 eggs beaten
3/4 cup almond milk
2 tablespoons coconut oil
1 tablespoon Lavender Infused Simple Syrup (Sonoma and Co.)
1/2 cup (or more) fresh organic blueberries
1- Preheat a griddle or frying pan to medium or medium-high heat (350 – 375°F).
2- Combine flour, baking powder, baking soda and salt in a medium bowl.
3- Place coconut oil in a microwave-safe bowl and melt on high for 30-45 seconds (microwave times vary).
4- In a separate bowl, whisk together the eggs, milk, melted coconut oil and simple syrup.
5- Using a wire whisk, combine wet ingredients into dry ingredients and whisk until smooth. Gently fold in blueberries.
6- Ladle approximately ⅓ cup pancake batter onto hot griddle or pan. Once bubbly and edges begin to thicken and are dry, flip to opposite side. Cook on each side for about 3 – 4 minutes per side.
7- Garnish with a pinch of confectioner’s sugar and edible lavender if desired!
*TIP – When buying flours make sure you read labels to ensure no high-FODMAPs are in the ingredient list. I like using Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour for many of my recipes.
By Colleen Francioli