Today is Pancake Day, also known as Shrove Tuesday, and officially ends the season of epiphany and the vigil for the starting of Lent. This day has become the last day for celebration and feasting before the period of fasting required by Lenten season.
The English tradition of eating pancakes came as a way to use as much milk, fats, and eggs as possible before Ash Wednesday began.
Another fabulous tradition that take place are the annual Pancake Day Races, where contestants dress in aprons and scarves and race down the course flipping a pancake in a frying pan or skillet.
I might not being running a race with my skillet and apron today, but I AM making some delicious and healthy pancakes in honor of this glorious day! I wanted to share with all of the pancake lovers out there my recipe for Gluten-Free Blueberry Antioxidant Pancakes with my cute-as-a-buttonfriend Amanda from AmandasChronicles!!
Gluten-Free Blueberry Antioxidant Pancakes
Ingredients:
2 C Gluten-Free All Purpose Flour
3 tsp Unsweetened Cocoa Powder
2 whole Organic Eggs
1 C Unsweetened Coconut Milk
2 Tbsp Organic Cane Sugar
1 tsp Baking Soda
2 tsp Baking Powder
1/2 C Fresh or Frozen Blueberries
1 tsp Lemon Zest
Toppings:
1/2 C Fresh Strawberries, sliced
1 C Nonfat Vanilla Greek Yogurt
Lemon Zest to top
Pure Maple Syrup
Directions:
Whisk all ingredients together in a medium size bowl.
Heat a griddle or skillet at medium heat and spray with non-stick cooking spray.
With a ladle, spoon out the batter until the face-up side begins to bubble. Drop a few blueberries onto the pancake and flip them over. Cook until golden brown, about 2 minutes. Top with a dollop of nonfat vanilla Greek yogurt, a few slices of fresh strawberries, a drizzle of pure maple syrup and a quick zest of lemon.
Tip: For a super fluffy pancake, let the batter sit for about 30 minutes.
Enjoy any time!