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Birthday Month Begins With Pancakes

 

It’s official – my birthday is one month away and that means that Birthday Month is here! This month will undoubtedly be filled with all kinds of celebrations and adventures in the kitchen and otherwise. And flowers. I need flowers and thanks Osprey Organics for my latest beautiful bouquet…

As I wrap up this year, I’m grateful for all the great experiences I’ve had. Life in Vancouver has been great – even better now that the sun is shining. I’ve re-connected with old friends and made new friends. I’ve been to Gibsons and Golden and am planning a trip to Whistler and another to Gabriola Island. I’ve skied and hiked within an hour from my house and bike most everyday on the most amazing bike trails I’ve ever seen. I’ve discovered that living in a city with beaches is pretty amazing.  As a co-ordinator for Vancouver Farmers Markets, specifically for the Kitsilano and Kerrisdale Markets, there’s nothing like a refreshing swim in the ocean after a day of work.

I’ve enjoyed my self-proclaimed, self-guided “masters program” in writing. I completed an internship with Western Living and have been writing for WE, BC Living online and as a guest blogger for ethicalDeal. I did a brief stint in the grant writing department at the Red Cross. I’ve been learning so much and am excited to see what opportunities pop-up next.

This morning I made pancakes to celebrate the beginning of Birthday Month. Pancakes are the best. I recently finished off a couple of months on The Wild Rose Cleanse and I have to say, I do feel much better without the wheat in my life so these pancakes were gluten-free. Yum yummity yum yum!

Birthday Month Gluten-free Blueberry Pancakes

In a medium bowl mix together:

1 cup Bob’s Red Mill gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon xantham gum

In another smaller bowl mix together:

1 egg yolk

1/4 cup melted coconut oil, cooled

1/4 cup agave syrup

1/2 cup almond milk

Add the wet ingredients to the dry and stir until just mixed and add the egg white. Barely mix together. To be clear – do not over mix.

Heat a cast iron pan over medium heat and lightly oil. Spoon batter onto pan once it’s hot and sprinkle blueberries onto pancake as it cooks. Flip once bubble form and cook another couple minutes. Put hot pancakes onto plate, slather with butter and maple syrup and ENJOY! It’s Birthday Month!

xo

Lora Carroll - LOVE your blog Jenn! Can’t wait to try the pancake recipe and looking forward to more posts!

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