Summer just wouldn’t be summer for us without an official Summer Slumber Party! Two crazy days – I’ll spare you all the other details…. but picture lots of giggles, mess everywhere… and even crying! ;)
In the morning I found them all laughing and cuddling! Cousins ;)
Of course, I had to ask: “What do you guys want for breakfast”? PANCAKES! was a yell I heard in full synchrony as though they’ve been practicing all summer ;)
After washing up and getting dressed… we were ready to make some awesome pancakes!
So the girls really had the best time putting together all the ingredients…. they were super cute – I could do this every day, I thought ;) The boy, um… not so much – he was invited and I kept insisting that it’s fun but he showed no interest (really, that’s why he’s not in the photos) If he was my boy though, he would totally love to make pancakes all the time – I know so! ;)
So we were almost done… But…..
A quick impromptu visit to the garden to pick some juicy ripe raspberries straight off the bushes into the basket, and a few into the mouth, was called upon….
How could we not bring the fresh bounty from the garden into this recipe? And the blueberries…. they were picked from our local berry farm just they day before… seriously! I could not contain myself with these real goodies ;) The girls were excited to mix those in ;)
Did you see that excitement! Cute! Then mama took over with the stove.
Another little while later ~ these beautiful pancakes were served up! These were so good, just bursting with flavour and so delicious… you kind of didn’t know how to stop at just one serving…
I cut little hearts from the strawberries (did you know that strawberries have a natural heart shape? ;)
And I picked some fresh mint also while we were picking the raspberries ~ all together – Ahhh…. Mazing!
Gluten-free and Vegan SUMMER BERRY PANCAKES
{gluten-free, dairy-free, vegan, all natural ingredients}
Ingredients :
- 2 cups Bob’s Red Mill gluten-free all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup coconut nectar or honey
- 2/3 cup almond milk
- 2/3 cup unsweetened applesauce
- 1/2 cup grape-seed oil plus more for the pan
- 2 tablespoons vanilla extract
.
Add in :
- 1-2 cups of fresh berries (diced strawberries, raspberries & blueberries)
+ extra for plating
Directions :
In a medium bowl, combine all your dry ingredients with a whisk and set aside. In a large bowl (big enough for all the batter later) add all the wet ingredients and stir to combine completely. Slowly pour in the flour mix into liquids, mixing in as you combine. Add all the fruit, stir again to fold in gently. Heat a large cast iron pan to medium, drizzle in grapeseed oil and drop in your batter to make the pan-cakes. Cook one side for about 2 minutes until most of the cake looks set and little dimples with holes show up, and flip over. Cook on the other side (you may press gently if they appear too thick) for about 1-2 minutes more or until golden brown. Remove from pan, let cool slightly before serving to kids especially – the fruit inside may still be very hot. Serve with a little drizzle of maple syrup and slices of fresh berries. Enjoy.
The best Slumber Party Summer Berry Pancakes ever! And did I mention they were all gluten free and vegan with all natural ingredients and no-gum! Yum!
This day was definitely one of our favourite days of the summer with all these kiddos helping out and having fun! ;D
What’s your favourite part about the summer so far?
Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. 
Sweet kiddies. Fresh raspberries from the yard? Sounds amazing. I love your tablecloth too. Lovely photos as usual. Wish I had some of those pancakes, dear. ;)
Awe, this is lovely! :) Love all of the fresh berries! And I love the kids’ faces as they help with the pancakes. So sweet!
Hey there :) These look absolutely lovely. Seriously. I miss summer so much after looking through those pictures of freshly picked raspberries! I have a question though: could one sub in buckwheat flour for the all-purpose guten-free mix? It seems like nobody in germany pays the slightest attention to gluten content :(
Thanks love
Hi Esme ;)
Thanks for your compliments & your comment ;)
Oh yes, I do sure miss summer too now…. ;)
About that flour mix….. I’m not sure what other gluten free flours you have on hand – but, substituting with buckwheat only will not work unfortunately.
The secret to a good gluten free all purpose flour blend is mixing in a few flours together so the baked goods aren’t too crumbly or gluey…
Here’s what I suggest.
You will have success with mixing in 3 of these flours:
1 cup millet or sweet rice flour
3/4 cup buckwheat, and a
1/4 starchy flour typically like a tapioca or potato starch
Millet in Germany should be easy to find, and a rice flour you might have success finding in an asian food market. If you have both, try splitting these up into 1/2 cups also, so add in 1/2 cup millet + 1/2 cup rice ~ together when combined these several flours create a great taste ;)
1/2 of that is your buckwheat – I find that buckwheat in a baking gives off a very earthy flavour and it may overpower the taste a lot. It would take an acquired taster to like an all-buckwheat baked good, even pancakes. That said, you can introduce it as second flour and it still has an earthy taste but it’s balanced nicely ;) I do this combo a lot as I really like the health benefits of buckwheat in these pancakes ;)
Follow the rest of the recipe as above, and I’m sure they will be delicious ;)
Let me know how you end up putting these ingredients together – and what you find available in Germany…. I realize some flours are hard to find in different countries and it’s nice to find alternatives to make our lives easier when you want something healthier ;)
xoxo
Ella