I don’t know about you, but I am so done with winter now. It has been cold for months and I just want to get rid of my winter coat and boots and start using my Converse again. I’m dreaming of cherry blossoms, green leaves, and sunshine. I think that my dreams of spring also influences my cooking these days, I can’t get enough of berries, simple salads and summer cakes.
Last week was crazy busy for me, but I managed to squeeze in a photo shoot by the end of the week. I had been craving pancakes for weeks so I knew exactly what I wanted to cook and photograph – cardamom pancakes with summer berries. Quite
I’ve always loved cardamom. I always prefer cardamom buns over cinnamon buns and I love to add it to bread, cakes and other baked goods. And to my lattes of course. Matcha latte and golden mylk taste so much better with a little (ehm, a lot…) cardamom in it. And so does pancakes. Since I dream so much about spring and summer these days, I decided to go for a summer topping – blueberries and blackberries. I think they make the perfect berry couple and they are also the perfect pancake topping. I hope you’ll enjoy the recipe as much as I do!
Gluten-free Cardamom pancakes with summer berries
2 larger dinner servings or 4 smaller breakfast servings
1 dl corn flour
1 dl rice flour
1 dl oat flour
1 1/2 tsp ground cardamom
pinch of organic ground vanilla
2 tbsp coconut sugar
3 dl oat drink (or other plant milk)
2 dl oat or soy yogurt
1 tsp non-flavored coconut oil
Non-flavored coconut oil for cooking
- Mix together all flours, cardamom, vanilla, and the coconut sugar in a big bowl.
- In a separate bowl, mix oat drink and plant yogurt and set aside.
- Carefully melt the coconut oil and add it to the yogurt mix. Stir and pour the batter into the flour mix. Stir again until well combined.
- Warm a wide cast skillet over medium heat and add a little non-flavored coconut oil.
- When the coconut oil has melted, add about 1/2 dl of the pancake batter for each pancake (you can probably cook several pancakes at a time).
- Cook for about 3-4 minutes or until golden brown.
- Flip the pancake and cook for another minute or so.
- Place the cooked pancakes on a plate and repeat with the remaining batter.
- Serve the pancakes with berries and maple syrup. Enjoy!