cardamom berry pancakes

A few months ago, I decided it would be a fab idea to go gluten-free. I went to Whole Foods and bought GF cereals, oats, pasta, and even pancake mix. I was geared up!

My adventures in gluten-free living lasted through the end of the grocery store visit.

Although my time as a GF-girl was fleeting, I was so excited when I woke up this weekend and remembered that I had this pancake mix.

While the mix is not actually blue, I had some blackberries handy that I literally smashed in my hand before adding to the bowl. Muddling or chopping would work too and would be less messy. The juice creates this delicious color and allows you to eat blue food for breakfast.

I also added extra spices, vanilla, and agave to make these blue cakes extra delish. The best part, however, is the sesame seeds added onto the cake right in the pan. This tasty trick is straight from my ♥ mum ♥. I absolute adore sesame seeds on pancakes. They add a sweet little unforgettable crunch.

The pancakes turned out tasty with all the warm fall flavors and the berry twist. The texture of the ‘cake was unique and different – it was a crisp light ‘cake only rice flour and potato starch could deliver. While these were definitely satisfying on a cool Saturday morning, my traditional pancake will always be old fashioned gluten-full ‘cakes!

Here is the final recipe, based on the basic recipe on the bag + my added twists.

cardamom berry pancakes

  • 1 cup Arrowhead Mills Organic Gluten Free Pancake & Baking Mix [or the equivalent amount of all purpose flour + baking powder baking mixture]
  • 1 tbsp canola oil
  • 1/4 cup almond milk, plus extra to thin the batter if needed
  • 1 tsp pure vanilla extract
  • 1 egg, beaten
  • 1 tbsp organic blue agave nectar
  • Cardamom, Cinnamon, Nutmeg, a dash of each
  • 1/3 cup blackberries, chopped or smashed
  • Sesame seeds, optional
  • Cooking spray
  • Agave nectar + whipped cream, for topping

Add all the ingredients [except the sesame seeds & toppings] into a large mixing bowl. Whisk all together until just combined. Note: Just a tiny dash of cardamom will do; this spice can overpower if too much is used.

Heat cooking spray in a skillet over medium-low heat. When spray is bubbly in the pan, add 1/4 cup of batter for each ‘cake. While cooking, add sesame seeds to top of each cooking ‘cake. Flip when edges begin to get bubbly.

Plate these lovely blue ‘cakes and cover them with agave nectar and whipped cream! Enjoy!

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