We’re actually not sure that we can just call these Raspberry Rose Gluten-Free Pancakes. There’s also strawberries, and cream cheese, and coconut, oh my! It’s true. We MIXED THINGS UP on this one! However, in the end, the absolute flavour that makes these pancakes so amazing is by far Le Meadow’s Pantry Raspberry Rose jam.
Le Meadow’s Pantry is a small-batch preserving company based in Vancouver. Genevieve, the passionate creator behind the beautiful brand, combines old-world techniques and modern taste awareness to preserve vibrant fruit flavours. She sells in small shops, big shops and farmer’s markets all over the lower mainland. You can learn more about this inspiring mama and entrepreneur here.
We’d love to say that deciding which of Genevieve’s preserves for these pancakes was a no brainer. It’s not. It just means that we have to make a new batch with another flavour and another and another! We could go to town mixing things up with her jams! I guess all it takes is a little bit of sunshine in these parts and the thought of summer berries to make us swoon! And the mix of raspberries and roses? An inspiring combination! We are sure that this would make a great brunch recipe for Easter or dare we say so soon, Mother’s Day? This could easily be the whole family’s new favourite, not just mom!
Another direction we tried out on this recipe was using coconut milk instead of milk or alternative dairy. It leaves the slightest hint of coconut to add to the mix of flavours that are already bursting from the jam and gave some extra fluffiness. We’ll definitely be trying this again on more recipes to come. To make a can of coconut milk work as a replacement we put the whole can’s contents in the blender and added enough extra water to make 3 cups total and blended it all together then added it to the pancake mix. That is an extra half cup to cup of liquid than we normally add but the creamy coconut inside the can needs a little bit more liquid to mix it otherwise the pancakes start to really come out like dense, gluten-free pancakes and we do all that we can to make these just like the real thing! We want light and fluffy! With the right proportions, that’s what you’ll get!
Raspberry Rose Gluten-Free Pancakes, makes 12
For the pancakes:
1 package of The Gluten Free Chef Pancake Mix
1 can coconut milk + 1/2 cup or more water to make 3 cups (see above paragraph on how to blend the milk)
2 teaspoons baking powder
2 tablespoons oil
For the toppings:
Le Meadow’s Pantry Raspberry Rose Jam
Your choice of cream cheese (we used Daiya Plain to keep it vegan), whipped cream, or yogurt
2 cups fresh, sliced strawberries
Combine mix and baking powder in a large bowl. In a separate bowl, whisk together blended coconut milk and oil. Whisk coconut milk mix into flour mixture until just combined.
Preheat a griddle or large nonstick skillet over medium-high (use cooking spray or preferred oil for skillet). Spoon 1/3 cup batter per pancake onto griddle. Cook until bubbles appear on top and edges are set. Flip and cook about 2 minutes more.
Top with cream cheese, drizzle with Raspberry Rose Jam and add fresh strawberries. Enjoy!
This coming Sunday we are flippin excited to be sponsoring the R2R International Youth Film Festival with Pancake Mix for their Sunday Fun Day Opening Activities Pancake Breakfast. It’s happening Sunday April 2nd at the Roundhouse Community Centre. We are pleased to have 2 tickets to the Opening Night Gala + Film (The Sun on Midnight) on Saturday night at the Scotiabank Theatre downtown Vancouver and a pack of The Gluten Free Chef Pancake Mix + Le Meadow’s Pantry Dark Chocolate Banana Spread for one lucky winner! Just head over to our Instagram account and Tag a Friend that you’d like to bring in the comments section of the above Giveaway Pic!
The Gluten Free Chef