Valentine’s Day Gluten Free Raspberry Pancakes Recipe
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!
By Valentina Kenney Wein
Servings: Makes 10 pancakes
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.