A few weeks ago, I was on the hunt for lavender. The weather had finally turned garden-party worthy and I decided to make a simple syrup to lighten up summer's cocktails. I had never used lavender before, but now, I'm a total convert! I bottled up the rest of this little purple herb, excited to use it in a future recipe.
I'm in the process of moving, so my pantry is pretty sad looking. I'm trying to use up all my staples before packing up my kitchen, but what I always seem to have on hand is the right ingredients for pancakes. I like to keep a huge jar of gluten-free flour mix on hand, and its taken me a long time to work through the pillowy pile. I started throwing together my go-to recipe on a rainy saturday morning, when I noticed the rest of the dried lavender sitting on my spice rack. Lavender pancakes? Yes please!
These cakes are the perfect summer breakfast. They're filled with juicy seasonal blueberries and nutty gluten-free flours that create the perfect balance of salty and sweet. I find that grinding the lavender first with a mortar and pestle allows for the feminine floral flavors to really shine, transporting you into a summertime garden. You can mix and match with other berries, but I find blueberries work well because they're not too sweet.
Lavender is great to cook with because it has anti-inflammatory properties, and is often used for indigestion, anxiety, and headaches. It's great brewed fresh into hot tea, or cooled into a summertime drink over ice. In warm months, you can often find culinary lavender at your local farmer's market or in the spice section of a specialty food store -- just make sure that you buy a variety specifically labeled for cooking.
- 1 cup Buckwheat Flour
- 1/2 cup Millet Powder
- 2 tbsp Arrowroot Powder
- 1 tbsp Baking Powder
- 2 tbsp Dried Lavender, crushed
- 1/4 tsp Sea Salt
- 1 1/2 cup Non-Dairy Milk
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 2 tbsp Blueberry Jam
- 2 tbsp Maple Syrup
- 1 cup Fresh Blueberries (~1 small package)
- Maple Syrup and Extra Blueberries for serving
- oil of choice (I used coconut), for cooking
total time: 20 minutes
yeild: 8 pancakes
Combine dry ingredients in a large mixing bowl. In a separate mixing bowl, combine remaining ingredients except blueberries. Mix well.
Mix together wet and dry ingredients. Fold in blueberries, making sure to reserve a small amount to sprinkle on top after cooking.
Heat a saute pan over medium heat, adding a few teaspoons of oil to coat the pan evenly. Pour batter into pan in 1/3 cup increments, forming small round disks.
After 2-3 minutes, bubbles should start to form on the surface and the base should turn golden brown. Flip, cook for another 3 minutes, and transfer to plate. Garnish with blueberries and maple syrup.