Hey hey from sunny …er, cloudy? California!
It’s a cool 70-something degrees here, but believe me, I welcome it with open arms…especially after our heat index of 115 the other day in good ol’ Tennessee!
I arrived in San Jose, CA last night around 7pm and I have to say it was the smoothest trip I could have ever asked for. I got through airport security in record time, boarded the flight AND got a window seat, and the plane actually took off a few minutes ahead of schedule! Woo hoo!
I swear I was humming this song the entire flight…
I was so excited to finally get in and meet Emilia for the first time! She’s just as beautiful in person as she comes across in her blog. As I imagined, or should I say, as is the case with most blogger meet-ups, we hit it off right from the beginning…talking all about the trip, the activities we have planned for the week, and all the yummy creations we intend on whipping up in the kitchen…
This morning we woke up early and went for a run along the beach. It was a bit chillier than what I’m used to, but of course after a couple of miles, I was so engrossed in conversation and the occasional glance over at the ocean that I didn’t even feel it.
Once in from the run, we unloaded just about everything from the pantry, cupboards, and refrigerator and started on breakfast! Emilia decided on a delicious combo of fruits and veggies and manned the juicer while I dove head first into her collection of gluten-free flours and set to work on…
Pancakes of course!
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Triple Berry Coconut Pancakes: (serves 2)
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
- 2 Tablespoons coconut oil, melted
- 1 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup of mixed berries (I used chopped strawberries, blueberries, & raspberries)
1. Heat a non-stick skillet over medium-high heat and coat with cooking spray.
2. Prepare flax egg and allow to set while you prepare the pancake batter.
3. Combine flours, baking powder, and cinnamon in a medium-sized bowl.
4. In a separate bowl, stir together the coconut oil, almond milk, extract, and flax egg.
5. Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
6. Add the berries.
7. Spoon out the batter into prepared skillet (ours made 6 pancakes total) and allow to cook for 4-5 minutes per side*
*The batter will not bubble like most gluten-containing batters. Just look for the edges to start to crisp before flipping them.
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Topped with fresh berries, coconut shreds and maple syrup, of course!
And I may have dipped into Emilia’s coconut peanut butter stash after the “photo shoot”
I LOVE experimenting with gluten-free flours! I couldn’t believe how well these cakes turned out…a little on the fragile side…but as long as you talk sweet to them as you take out your spatula, they seem to do really well! 😉
I didn’t add any sweetener to the batter, but both Emilia and I thought they were perfect for our tastes due to the natural sweetness of the berries, but if you prefer your cakes a little sweeter, I’d suggest adding 1/2-1 Tablespoon of sugar or a packet of Stevia to the batter.
The perfect blend of sweet and tart, crisp and smooth!
Served alongside…
My very first juice!
Carrot, romaine, lime, pear, cilantro…I think the question is, what DIDN’T she put into it?!
And it amazing!
Well, I’m off! We have plans to attend a raw foods class at Whole Foods today and afterwards, we’re going to take a stroll up the beach! Pictures to come, of course!
What are you up to this fine Sunday?
Have you ever juiced before? What’s your favorite combo?
I think I’m in love…may have to look into prices on juicers once I get back home! Lol
