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JANUARY SAMPLE RECIPE
Pancakes with Blueberry Sauce
Sunday mornings can still be delicious even when you're eating gluten-free. While there are many formulas for replacing wheat flour, a general rule is to substitue each cup of wheat flour with 2/3 cup rice flour and 1/3 tapioca flour, cometimes called tapioca starch. Equipped with this rule, a whole world of yummy food remains open.
INGREDIENTS:
For Pancakes:
3/4 cup almond or rice milk
2 tbsps extra virgin coconut oil, melted
1 tbsp ground flax seed
1 1/2 tbsps maple syrup or agave nectar
3 tbsps water
2/3 cup brown rice flour
1/3 cup tapioca flour
2 tbsps baking powder
1/2 tsp sea salt
For Blueberry sauce:
1 cup blueberries
1/2 cup unsweetened apple juice or orange juice
(if you can juice the fruit yourself even better!)
Directions:
1) In a small sauce pan add rinsed blueberries and juice. Bring to a boil then reduce and let simmer until syrupy viscosity, about 7-10 minutes. Remove from heat and let sit covered.
2) In a small mixing bowl stir together almond milk, coconut oil, ground flax seed, maple syrup and water.
3) In a larger mixing bowl, whisk brown rice flour, tapioca flour and baking powder.
4) Pour the wet ingredients into the dry ones and stir until just blended.
5) Grease a cast iron pan with coconut oil and heat up to medium.
6) Spoon the pancake into 4-inch rounds. Wait until bubbles appear, then flip pancake and cook until bottom side is brown and pancake is cooked through.
7) Serve pancakes with a drizzle of blueberry syrup or your favourite fruit and maple syrup toppings. ENJOY!