It’s Spring. The sun has come (and might still go but for now, it’s here!). The luscious greens and colours of Spring are starting to show and we couldn’t be more excited. For one, our shop is coming along and will be up and running as soon as we possibly can! What better way to start a new season and new beginnings with a giant one of our own! For two, there’s inspiration everywhere. SERIOUSLY! So many amazing local products that we are just dying to delve into! There just aren’t enough minutes or meals in the day.
We recently had the humungous privilege of being invited to pitch to an amazing panel of judges for the BC Food Processors Product of the Year Award. What an honour to find out that The Gluten Free Chef Vegan & Gluten-Free Pizza Crusts were nominated! Thank you mystery supporter. We love you! We had the best time prepping for the big day, and of course our big 4 minute moment in front of the judges, but more than anything, we had a wonderful time connecting with all the other vendors and learning about their nominated products. One that we were super pleased and not surprised to see was Spread’Em Kitchen Co. We’ve been ogling those dips for MONTHS now and finally with the wave of green and sun, we had the exact right recipe inspiration to pair with their products.
Just a heads up – these are freakin delicious. We were seriously patting ourselves on the back for this one while we were eating them. We couldn’t have paired our products better. And it was tough picking exactly which dip we would pair!! There are just so many great flavours. We could have delicious savoury pancakes till the next year! In the end, we went with the Chives & Garlic Fermented Cashew Cream-Cheese-Style Spread. Serious Flavour Explosion. Be ready. They are vegan friendly and super tasty! Make this recipe with an appetite cause it will be hard to stop!
Chives & Cheddar Gluten-Free Pancakes, serves 4-6, makes about 12 pancakes
1 package of The Gluten Free Chef Pancake Mix
2 cups + 5 tablespoons dairy-free/alternative milk + 3 tablespoons apple cider vinegar =buttermilk (find the recipe for vegan buttermilk here)
2 teaspoons baking powder
2 tablespoons oil
1 cup Daiya Cheddar Style Shreds
1/4 cup chives, finely chopped (leave some for garnish)
Spread’Em Kitchen Co. Chives & Garlic Fermented Cashew Cream-Cheese-Style Spread, as garnish
Cooking spray or oil for cooking if you use a skillet
Combine mix, baking powder, oil, and vegan buttermilk. Add cheddar cheese and chives to mix and fold in.
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 3-4 minutes more. Pancakes take a little longer to cook than usual so that the cheddar can melt inside.
Feel free to make this completely non-vegan! Just replace the non-dairy milk with regular buttermilk and follow the instructions on the pancake package exactly. Add the cheddar and chives as above.
We’re not sure how to express how delicious these are! We hope you enjoy them and the return of Spring. Together or separately. It’ll be hard to have one without the other!
The Gluten Free Chef