It’s Saturday morning. Pancake morning.
That’s from “Cloudy with a chance of meatballs”, one of my daughters all-time favorite books. And she just turned twelve!
She got the book from one of our friends. And he fell in love with the family making and sharing breakfast together. Then, she wanted to do the same thing in our family.
So, we started a new tradition: Saturday Pancake Breakfasts.
I would measure all the ingredients on Friday night. Come Saturday morning, they would all rush around to get the table set, dog walked and beds made while waiting for the pancakes and bacon I was frying in the kitchen.
Finally, the large platter is set on the table, the coffee and juice is poured and the conversation snakes around bites and sips:
“Daddy…how about a long bike ride…after breakfasts…we might even stop by the library?”
Fast forward nine years and we are still enjoying our Saturday Pancake Breakfasts. Gluten-free pancakes that is.
This is the recipe:
Gluten-free Cardamom and Orange Pancakes
Mix dry ingredients:
- 1 cup millet flour
- 1 cup oatmeal flour, GF
- 1/2 tsp. cardamom, grated
- zest from one orange
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Mix wet ingredients:
- 2 cups of milk (I use coconut)
- 1/4 cup oil
- 3 eggs
Combine the dry and wet ingredients ( do not over mix) and fry 1/4 of a cup of mixture in a hot and well-oiled pan or griddle.
Enjoy with maple or fruit syrup and a cup of coffee!