My ten-year-old son who has Celiac Disease will not be missing out on a fabulous Valentine's Day breakfast. No way!
These aren't a deep red like a true red velvet baked good would be—however, made with fresh raspberries, these gluten free raspberry pancakes are a pretty pink, packed with nutrients, and incredibly delicious. My son will love them! And gluten-free or not, I think you'll love them too.
Did you know that along with blackberries and blueberries, raspberries are among one of the most nutrient-dense fruits on the planet?
Valentine's Day Gluten Free Raspberry Velvet Pancakes Recipe
Red velvet pancakes for the whole family, just in time for Valentine's Day!
- Fresh raspberries: 1¾ cup, divided
- Very ripe banana, roughly chopped: ½ cup
- Buttermilk: 1 cup
- Egg: 1 large
- Vanilla extract: 1 tablespoon
- Granulated sugar: ¼ cup
- Salt: ¼ teaspoon
- Gluten-free all-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Unsalted butter, melted: ¼ cup, divided
- Maple syrup: ¼ cup
Step 1: Add 1½ cups of the raspberries, banana, buttermilk, egg, vanilla, sugar, and salt to a blender. On a high speed, blend just until it's a smooth consistency, about 10 seconds or so.
Step 2: Pour the contents of the blender into a large mixing bowl and sift in the gluten-free flour, baking powder, and soda. Fold in 3 tablespoons of the melted butter and set aside.
Step 3: Preheat a large non-stick skillet over medium-low heat. Use a pastry brush to add a bit of the remaining tablespoon of melted butter to the skillet. Once the skillet's hot, use a ⅓ cup measure to add the batter into the skillet to form the pancakes. Make sure there is ample space between them, as they will spread a little.
Step 4: Sauté the pancakes until they have little bubbles along the edges, 2 to 4 minutes. Then carefully flip them over and cook for another couple of minutes. They will be slightly golden brown on both sides. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.
Step 5: In a small bowl, mash the remaining ½ cup of the raspberries with a fork. Then mix in the maple syrup. Place a small fine mesh strainer over another small bowl, and pour the mixture into it. Use a spoon to apply pressure to the raspberry purée, until you've gotten all of the liquid out that you can. Discard the seeds and add the syrup to a small pitcher.
Step 6: Serve the pancakes with the raspberry maple syrup and a few fresh raspberries if desired.
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