I’m a little late with this recipe, since Valentine’s Day was yesterday, but I think that when you love someone, there shouldn’t be just one day out of the entire year that you get up before they do, make them pancakes and coffee and serve them breakfast in bed.
I think that every day, or well, every Saturday, should be Valentine’s day… a day where you treat your significant other to something special. Don’t do it because you expect something in return, but do it because it makes you all warm and fuzzy inside when they wake up to the amazing smell of pancakes and coffee, and greet you with the biggest, genuine, heart warming smile. That’s what I look forward to every time I wake up earlier than my girlfriend to make her breakfast.
OK I kind of hope she’ll offer to do the dishes in exchange later that day, but we’ll keep that on the down low
This week’s recipe is one that I have already published a long time ago, but it needed revisiting and revamping!
First off, really simple pancakes! You can easily double this recipe to make more pancakes and freeze them for when you want something a little sweeter throughout the week.
You will need
- 1 cup buttermilk (milk and 1 tbsp of lemon juice works perfectly well)
- 1 cup of gluten free flour (rice flour works just as well)
- 1 tbsp sugar
- 1 tbsp melted butter or melted coconut oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 heaping tablespoon of plain yogurt
- squirt of vanilla extract (if your yogurt is flavored, you can omit it)
Whisk all your ingredients together, but not too much so your pancakes don’t get tough, but enough so that most of the lumps are gone.
In a hot pan with a dab of coconut oil, cook your pancakes like you would any pancakes. If it’s your first time, your first pancake will be a flop, so don’t worry too much. Cook it until it starts bubbling and the edges are cooked, then flip it over for another minute or two, until the inside is cooked. Gluten free and egg free pancakes don’t rise as much as “regular” pancakes, so expect them to be more like crêpes.
Now, for that extra bit of love, you’re going to want to top these bad boys with caramelized apples.
You will need
- 2 apples, thinly sliced (you can remove the peel if you want)
- 2 tbsp unsalted butter
- 1/2 cup brown sugar
You can use the same pan as the pancakes to make the apples once the pancakes are done. Melt your brown sugar and butter together for about 2 to 3 minutes. Add in your apples and caramelize them over high heat for about 5 minutes. Just watch out that you don’t get butter splatter on you, since that stuff burns.
There you have it! Serve your loved one pancakes topped with caramelized apples, a sprinkle of shredded unsweetened coconut, some fresh fruits and maple syrup, along with a nice coffee or latte!