Being gluten free is one thing, but being pregnant AND gluten free hosts challenges all on its own. I love to cook and when the food aversions hit me, I didn’t want to cook let alone look at food or even smell it. The thought processes that go into food preparation when you are pregnant is awesome to say the least. You can’t remember where you left the car let alone what to cook for dinner. Thank goodness for cooking shows and their ability to get the juices flowing once again. Here’s a hint: take what you are craving and make a meal out of it! So what if it’s sweet….have dessert for dinner! Life is too short and your kids will think the world of you!
I had a hankering for stuffed french toast one morning. Alas, as it goes, I did not have any GF bread. What to do, what to do? Then I had the idea of stuffed pancakes! Why not?! I have some fresh strawberries and blackberries….I will make it a meal! Here is the recipe I came up with….hope you enjoy! P.S., this is great for a Sunday Brunch too!
1 C GF Bisquick
1 1/4 C milk, saving the 1/4 c if needed
1 qt strawberries
1 oz cream cheese, softened
1 T butter
1 C sugar
1 C water
1 – 6 oz package of blackberries
Start the syrup by combining the sugar and water in a small saucepan. Once to a boil, add the blackberries and bring to a simmer. Let simmer and cook down at least to ½ of the volume you started with. You can do this while you are cooking the pancakes.
Core and thinly slice strawberries. Cream the cream cheese in a medium sized bowl. Add flour, 1 C milk and egg. Stir only until combined. If batter is too thick, slowly add the reserved ¼ C of milk until batter is workable. Heat a griddle or flat pan on stove. Add ¼ of the butter, let melt. When pan is hot add a thin layer of pancake batter, layer thinly cut strawberries onto batter and gently push down. Add a small dollop of batter to each strawberry so when you flip it, the strawberries will cook into the pancake instead of being on the outside. When bubbly on the uncooked side, flip pancake and press down so that pancake will evenly cook. When browned, transfer to plate and cover with paper towel.
When pancakes are almost done, turn off syrup and let stand for 5-10 minutes. After slightly cooling, pour everything in pot into a strainer over a bowl. Mash down the blackberries to get all of the juice out, but not the seeds. Transfer syrup to a mason jar for serving and storage.
When pancakes are finished, plate with extra blackberries and syrup and ENJOY!
You can also use some powdered sugar on the top!
Happy Eating Everyone!!
My name is Jennifer Corbin-Carson. I am gluten intolerant and have been for 10 years…just didn’t know it officially until about a year ago. I have a wonderful and supportive family. My 40 hour a week job requires me to be a Senior Field Engineer. I love to garden and spend time with my family. I volunteer in the community as much as I can by way of the Colorado Balloon Classic and El Paso County Planning Commission. With an active daughter and husband, that is quite enough to keep me busy. Being diagnosed with gluten intolerance turned my world on its side, not to mention how it affects my family. With that said, it’s not just an individual or familial journey, it’s a community journey. That is why I have reached out to blog and get the word out through as many media venues as I can. Projecting the importance and getting information out to the public on different gluten conditions and diseases is my main goal. I hope you enjoy the recipes and blogs I have written! You can also visit me on www.4theglutenfreefamily.com.