As a child of school teacher parents, summer vacation means TRAVELING. That is precisely what I am doing right now, and this post marks the beginning of my Guest Chef summer series.
We are in Billings, MT visiting friends. The connection with Amy goes back decades before she was even born. Her grandfather was pastor at my husband’s church, and her uncle and Mark were young partners in crime.
(picture coming soon!)
Fast-forward 30 years — Amy and her sister Heidi came to live with us during the summer of 1997. Not only were they fun teenagers and a blast to have around, but they helped with the care of our young children after Mark’s auto accident.
With the beauty of Facebook and family connections, we have maintained a friendship over the years.
Now a busy wife and mother of 4 children, Amy is willing to open her home to two travelers. With less than 24 hours for us to reconnect, wrestle with the little ones, watch movies with the teens, and squeeze in some sleep, Amy still took time to prepare a delicious breakfast.
The recipe is off Swirls and Spice, which is the blog of Amy’s cousin Julia. Check it out!!! A few changes were made to the recipe because of pantry contents – you know how that goes – but the results were tasty. Rice flour was substituted with oat flour. Amy also doubled the recipe to feed the many bodies around her table. I can hardly wait to make this again once we return home!
As any mother knows, all sorts of shenanigans go on in the kitchen while trying to prepare a meal! Keep calm & Cook on!
Preheat the oven to 400 degrees. Amy used a cast iron skillet and a ceramic baking dish, and there was surprisingly no differences in the results. They were both fantastic.
Put coconut oil (or butter) into the pan to melt – don’t let it scorch.
Whisk together the flours, sugar, and salt. Whisk in the milk, lemon juice, and vanilla. Then whisk in eggs one at a time.
Pour the batter into the hot pan with melted oil. Sprinkle berries on the top. (Amy used fresh berries, but frozen would probably work. We were just concerned about the additional moisture as they thaw.)
Bake for 20-25 minutes, or until center is set.
Serve with real maple syrup, or as we did, with Saskatoon syrup.
Saskatoons are berries commonly found in Canada, that resemble blueberries. This was my first time trying saskatoon syrup, and with the lemony flavour of the pancake, it was a fantastic combination.
One thing Amy and I decided would be a great addition is a little lemon zest sprinkled on top of the pancake after baking.
PrintBerry Lemon Oven Pancake – Gluten Free
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 2 Tbsp coconut oil
- 3/4 cup white rice flour
- 2 Tbsp almond flour or almond meal
- 1 Tbsp sugar
- 1/4 tsp sea salt
- 1 cup unsweetened almond milk
- 2 Tbsp fresh lemon juice
- 1/4 tsp pure vanilla extract
- 3 large eggs
- 3/4 cup fresh mixed berries (blueberries, raspberries and/or blackberries)
- Maple syrup – or saskatoon syrup – for serving
Instructions
- Preheat oven to 400 degrees F
- Put coconut oil into skillet or baking dish and melt in the oven – don’t allow it to scorch
- Wisk together rice flour, almond flour/meal, sugar, and sea salt
- Next, wisk in almond milk, vanilla, and lemon juice until smooth
- Add eggs, one at a time, wisking until smooth
- Pour batter into heated pan with melted oil, and sprikle with berries
- Bake for 20 to 25 minutes, or until center is set.
- Slice and serve warm, with maple or berry syrup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
You are so wonderful weaving together all the details, and this was such a fun memory to make together! Thank you so much for coming and being game for the adventures in our kitchen. We love you and Mark and blessings on the rest of the trip!
Thank you, Amy! We had so much fun with your wonderful family. Hope to see you again soon!
I’ll have to hunt down some saskatoon syrup now! I’m so glad you enjoyed the recipe!
Oh my. I hope to find saskatoon syrup online, because it is totally addicting!
I look forward to spending more time browsing your blog, Julia! It is beautiful!