Real Canadian Pancakes and Maple Syrup

Hope everyone had a great Canada Day! What did you all get up to? We went to BC place to check out what was going on, we heard a lovely rendition of ‘Let it be’ by a choir. Then later we watched the fireworks away from the crowds at a great new restaurant in Lonsdale called pier 7. We had a perfect view on the patio and I was happy that it didn’t rain like it did most of the weekend!

In honour of Canada day I decided to test out 3 different gluten-free pancake mixes to try to find the one I liked the best. I made one regular pancake from each mix and I also made some more nutritionally rich options to try. Hope you like them!!

Kinnikinnick blueberry and flax pancakes

The first mix I tried was Kinnikinnick gluten-free pancake and waffle mix. I found this mix to be very similar to wheat pancakes but it was a little on the dry side, adding in the blueberries made them more moist. Blueberries are very rich in antioxidants and vitamins and also high in fiber so popping some into your pancake mix adds flavor and health benefits. I added flax seeds as well, they are also very high in dietary fiber, they lower cholesterol especially in women and are believed to have cancer fighting properties.

I gave this pancake mix 3rd place although it is very popular in the gluten-free community so that is just my preference.

Ingredients

  • 1 cup of pancake mix
  • 1 egg
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of flax seeds
  • 1/2 cup of fresh or frozen blueberries
Place a non stick skillet over a medium heat. In a medium bowl mix together the egg, milk and oil then add the pancake mix and whisk until smooth. Stir in the flax and blueberries then pour 1/4 cupfuls of batter onto the skillet. Heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned about a minute or two. Serve with a small nob of dairy free butter and a good amount of maple syrup

Cherrybrook Kitchen chocolate chip and chia pancakes

In 2nd place is Cherrybrook Kitchen gluten-free pancake and waffle mix. These were nice and fluffy, I thought they were a little on the sweet side for breakfast but kids will love them or anyone with a sweet tooth. This mix also doesn’t require any eggs to be added so it’s as quick and easy as you can get. I added some chia seeds which are a super food they are high in fiber, omega 3, antioxidants, calcium and protein. Because the seeds are very small and almost tasteless they would be good to sneak into pancakes for kids the nutritional benefits are amazing.

Ingredients

  • 1 cup of pancake mix
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of Chia seeds
Place a non stick skillet over a medium heat. In a bowl mix together the milk and oil then add the pancake mix and chia, whisk until smooth. Pour 1/4 cupfuls of batter onto the skillet, heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned. Serve with a small nob of dairy free butter and maple syrup
Bob’s Red Mill raspberry and hemp heart pancakes

1st place goes to Bob’s Red Mill gluten-free pancake mix, i found these to be soft and fluffy with almost a whole grain flavor so they weren’t overly sweet which i liked because then i can enjoy them with maple syrup for breakfast rather than just a dessert. I added raspberries which are a good source of fiber, magnesium, vitamin C and antioxidants they are also thought to prevent cervical cancer. Hemp hearts are full of protein, omega 3 and 6 and they are packed with vitamins the raspberry and hemp flavors work really well together this was our favorite combination.

Ingredients

  • 1 1/2 cups of pancake mix
  • 1 egg
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of hemp hearts
  • 1/2 cup of fresh or frozen raspberries
Place a non stick skillet over a medium heat. In a medium bowl mix together the egg, milk and oil then the pancake mix and whisk until smooth. Stir in the hemp hearts and raspberries then pour 1/4 cupfuls of batter onto the skillet. Heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned. Serve with a small nob of dairy free butter and a good amount of real Canadian maple syrup

If you love pancakes i would try out any of the above healthy add in’s to make them more nutritionally rich and flavourful. Let me know if you have any favorite gluten-free pancake mixes!

2 thoughts on “Real Canadian Pancakes and Maple Syrup

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