My dad, as someone who cannot read English, shops in a peculiar way. Sometimes he’ll come home with bread and tell me that it’s the most expensive one at Costco, why is it so expensive, is it good? I’ll look at it and tell him it’s because it’s gluten-free (no one in our family has a gluten allergy).
And he’ll get miffed, but then a few weeks later he’ll do something of the sort again.
This pancake mix is gluten-free; instead of plain ol’ white flour it uses whole grain flours– brown rice, sorghum, amaranth, quinoa, millet and teff. There’s also potato starch, rice flour, sugar, baking powder and salt in the mix.
The best part of any pancake is deciding how to top it. I had berries on hand, so I threw those in a small saucepan with a splash of water and let that cook away on medium heat. Some of the water evaporates and the blueberries break down, thickening its juices into a luscious sauce. Dash of cinnamon, splash of vanilla. No sugar!
I would’ve used lemon zest if I had any on hand; sometimes I like throwing in dried cranberries because I love the way they plump up and subtly sweeten the compote.
I spread a thin layer of raspberry jam on the pancake before pouring the compote over. It was the perfect pancake-to-topping ratio for me.
Other ideas– peanut butter, greek yogurt, sunflower seeds, maple sugar, honey… whatever floats your breakfast boat!
I recently went to Costco with my dad actually, and went a bit crazy with the dried fruit. So in addition to dried cranberries, I have blueberries, cherries, apricots, figs, dates, mangoes… can’t wait to use those.