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!