Baked Berry Pancake (Grain & Dairy Free)

Baked Berry Pancake, Lake Superior Kitchen, Paleo, Grain Free, Dairy Free, breakfast

I caved.  Ok, my husband finally caved to my request, really.  We put up a little Christmas tree in our living room this week.  We’ll still do a bigger one after Thanksgiving; this one is just a mini taste of Christmas.  I love it!  Nothing beats the coziness of home at night with only twinkling lights illuminating the room.  I confess, it makes it more difficult to stay awake past 8:30, but maybe I’ll just increase my coffee consumption to compensate.

Somewhat surprisingly, I’ve really loved the early snowfall.  It feels like there’s more to do outside in the cold with snow on the ground to play in.  We hiked through Lester Park this morning  and the woods with fresh snow is so invigorating.

Last night, we saw Gaelynn Lea, a local musician with an international following, at Sacred Heart Music Center.  It was magical; really amazing.  I have seen her several times over the past few years and every time I am more and more impressed.  This show was beautiful and engaging.  Time passed like a dream with Gaelynn’s enchanting presence in such a captivating space.  She began the show with O Come, O Come Emmanuel and ended with Silent Night.  The crowd sang along on the final chorus.  Magical.  We are so fortunate to have so many talented musicians in Duluth.  Musicians put in so much work behind the scenes to give us the experiences we have watching them.  I suggest showing your appreciation by attending some local shows this Christmas season and, perhaps, buy an album or two.  This kind of shopping local can be overlooked and shouldn’t be.  Music makes up such a big part of Duluth’s culture.  You can support Gaelynn’s music career here.

Baked Berry Pancake (Grain Free, Dairy Free)

serves 2-4

Ingredients:

2 T coconut oil

2 eggs

1/2 c coconut milk

3/4 c almond flour

pinch nutmeg

pinch cinnamon

1/4 t salt

1/3 c fresh or frozen berries

Powdered coconut milk, if desired

real maple syrup for topping

Directions:

  1. Heat oven to 400 F
  2. Put 2 T coconut oil in 9 inch pie and place in oven to melt the oil.
  3. Meanwhile in a medium sized bowl, whisk 2 eggs briefly.
  4. Add coconut milk, spices (if desired), salt, and almond flour and stir to combine.
  5. Remove the pie pan from the oven with a potholder and brush the oil to cover the inside of the pan.  Pour the batter into the pan.
  6. Drop the berries individually into the batter.
  7. Bake for 25 min.
  8. Sprinkle with powdered coconut milk, if desired.
  9. Let cool slightly and serve with real maple syrup. 

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