Gluten-Free Orange Pancakes with Wild Blueberry-Orange Sauce

Ingredients

Wild Blueberry-orange sauce

• 1/2 cup frozen Wild Blueberries
• 1 tablespoon freshly squeezed orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon granulated sugar (or honey)

Orange pancakes

• 1/2 cup plus 2 tablespoons gluten-free flour
• 1 tablespoon granulated sugar (or honey)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup freshly squeezed orange juice
• 1/4 cup milk
• 1 egg
• 1/2 teaspoon orange zest
• 1 tablespoon melted butter or margarine

Preparation

1. First make sauce. In small sauce pan, combine all ingredients and place on low heat while preparing pancakes. Stir occasionally. Smash Wild Blueberries to desired consistency.
2. To make pancakes, combine all dry ingredients in a medium mixing bowl. Then add in wet ingredients. Whisk everything together until well combined; batter will be thin. On griddle or electric skillet preheat to medium heat. Make sure pan is hot before scooping batter. Using 1/4-cup scoop, pour batter (but not whole scoopful into pancake shapes on griddle). Batter is thin so not much is needed for each pancake. Wait until pancake bubbles before flipping. Flip and cook other side. Continue process until all batter is used. Pour sauce over pancakes while warm.
3. Note: Only one orange is needed for fresh juice and zest for both pancakes and sauce.

Serves
12 to 15 thin pancakes, depending on size

A Healthy Choice

A growing body of research is establishing Wild Blueberries as a potential ally to protect against cancer, heart disease and Alzheimer’s disease — so it’s no surprise that more and more people are picking Wild Blueberries than ever before.

A Tasty and Easy Option

Convenience and freshness are frozen right in. Wild Blueberries are individually quick-frozen within 24 hours of harvest, locking in their intense blueberry flavor, nutrition and antioxidant power. Find them in your grocer’s freezer in convenient re-sealable bags and make sure you get the wild ones.

Wild Blueberry, Coconut and Ginger Smoothie

Ingredients

• 1 cup frozen Wild Blueberries
• 1 cup 2 percent plain yogurt
• 1/4 cup light coconut milk
• 2 tablespoons unsweetened, shredded coconut
• 1/2 teaspoon grated fresh ginger

Preparation

1. Place all ingredients in blender and blend until smooth. Serve immediately.

Serves

1 serving

Wild Blueberry Coconut Granola Bars 

Ingredients

Crust

• 6 tablespoons warm water
• 2 tablespoons flax meal
• 1/2 cup almonds, ground into flour
• 2 cups gluten-free all-purpose flour
• 3/4 cup stevia in the raw
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1/4 cup unsweetened apple sauce
• 1/2 cup coconut oil, cold, cut into pieces
• 3/4 teaspoon pure vanilla extract
• Wild Blueberry Chia Jam (see below)
• Almond-Coconut Granola (see below)

Granola

• 2 tablespoons coconut oil
• 3 tablespoons pure maple syrup
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup old-fashioned rolled oats
• 1/3 cup slivered or chopped almonds
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon coarse salt

Wild blueberry chia jam:

• 3 cups wild blueberries
• 1/4 cup pure maple syrup
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract

Preparation

1. First prepare crust. Preheat oven to 350°F. Line 9-by-13-inch baking dish with foil. Coat with cooking spray and set aside. Prepare flax egg by combining warm water and flax in small bowl and let sit for 10 minutes, whisking a couple of times until gel forms. Process almonds in food processor until finely ground. Add flour, stevia, baking powder and salt and pulse to combine. Pour into large bowl. Add applesauce and stir until evenly mixed. Cut in coconut oil until evenly distributed. Add vanilla extract to flax egg, then pour over flour mixture and mix until dough is formed. Pour dough into baking dish and spread until covering bottom of dish. Prick dough all over with fork and bake until edges are golden, about 25 minutes. Let cool.
2. Next, prepare granola. Preheat oven to 275°F. In small sauce pan over low heat, melt together coconut oil and maple syrup. Remove from heat and stir in water and vanilla extract. In separate bowl, stir together oats, almonds, coconut, cinnamon, cloves and salt. Pour oil mixture over oat mixture; stir until combined. Evenly spread out granola on large rimmed baking sheet. Bake, stirring frequently, until golden brown, 30 minutes. Set aside and let cool.
3. Lastly prepare jam. In medium sauce pan, over medium-high heat combine wild blueberries and maple syrup. Continuously stir and mash blueberries and bring to a simmer for about five minutes. Add chia seeds and continue to stir and mash. Turn heat to low-medium and let cook for about 10 minutes. Once jam has thickened up, stir in vanilla. Remove from heat and set aside.
4. Spread jam over crust and top with granola. Bake until jam is bubbling and granola topping is browned, about 15 minutes longer. Let cool, then and cut into 16 squares.

Serves
16 servings