It wasn’t easy growing up gluten-free. I was born in the 60’s and “gluten” was a foreign word. When my skin became inflamed somewhere between the age of one and two, probably due to eating too many soda crackers, my mom hunted down an allergist who placed 27 needles in my back to see which ones would react. The only one markedly notable was gluten. He gave her a list of foods to help me avoid, which merely became an elimination diet. You see, in the 60’s there were no gluten-free blogs, no baking mixes or other products on the shelf. I learned to eat tomato sauce over rice in place of spaghetti, how to eat the top off of pizza and scoop out the pumpkin pie and leave the crust. Looking back, I felt the most left out when there was a birthday celebration at school. Cupcakes were passed around and I let them know I was allergic. I remember one year when one of my mom’s best friends had a son in my class. On his birthday she brought in treats that were gluten-free. It may have been Jon’s birthday that day, but I felt like it was a celebration all for me.
I never have been tested for celiac, and in many ways I’m not sure it is necessary. I have lived gluten-free all my life and will continue to. I’m just very thankful today for the gluten-free products on the market and the bloggers who share such wonderful recipes. When my husband woke up this morning, I was well on my way to having these Lemon-Blueberry Swedish pancakes hot off the grill and ready to plate. We sat down together, bit into that first bite and looked at each other wide-eyed. “Oh, YUM!” The pancake bursts with lemon & blueberry flavors and cooking them in a little oil on a cast iron skillet leaves the edges in a lace of crispness. If you need a breakfast idea for the weekend, don’t miss this one!
Squeeze fresh lemon juice into coconut milk (boxed, not canned)
Create lemon peel from the outside of the used lemons. (When using lemon peel or orange peel in recipes be sure to use organic fruit only).
Place flour, sugar, baking soda, and baking powder into bowl. Add lemon peel.
Add coconut milk, oil, and egg or egg replacer into flour mix and completely incorporate.
Place oil (I used safflower) onto a hot cast iron skillet and scoop out a mix to form a medium-sized pancake. Place fruit on top. (I used blueberries and a few blackberries)
When bubbles and crisp edges begin to appear, flip.
Plate them up warm and serve with pure maple syrup.
Lemon-Blueberry Swedish Pancakes dairy & gluten-free
1 cup gluten-free baking mix
1 cup coconut milk (from a carton)
1/3 cup oil (I used safflower)
2 lemons
1/4 cup egg replacer (or 1 egg)
1/3 cup coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 pint of blueberries
(oil for the skillet)
