This recipe was inspired by my yearly visit to my favourite blueberry farm in the Fraser Valley: Onnink’s Blueberry farm. I picked up my freezer full of berries for the winter and got the Onnink family special brand of loving at the same time (which includes recipes). I adjusted their recipe so that it is now wheat-free, dairy-free and oh so yummy!



Here it is:

Dutch Delight Blueberry Pancakes

2 Tbsp butter
6 eggs
1 c. almond milk
2/3 c. quinoa flour
2 Tbsp coconut sugar
1/2 tsp Himilayan rock salt
1/2 tsp vanilla
2 c. blueberries + 1 handful
1 Tbsp amber maple syrup

All of the ingredients I used are organic (Onnink’s blueberries are spray free), and this recipe will make 2 medium sized cast iron frying pan pancakes. Or you can use anything that bakes well in a hot oven. This last Sunday I cut the recipe in 1/2 and made just the 1 frying pan full for my husband and me.  I did use 4 eggs instead of 3 cause my eggs looked small. It was sooo delicious!

Preheat your oven – I have a convection oven & I set it at 395 degrees. Generally standard ovens have to be 25 degrees warmer and take a bit longer to cook. I also put my cast iron pan in the oven with the butter to both warm the pan and melt the better while I blended the pancake ingredients.

The blending part is easy: just put the eggs, almond milk, quinoa flour, coconut sugar, salt & vanilla in the food processor and blend it all well. I didn’t time it so I’m guessing maybe 30 seconds … Then you put all of the batter in the warm frying pan, throw that extra handful of blueberries on top and slide it into the oven. In the convection oven, it took 12-16 minutes to cook to perfection.

The syrup is also super easy to make: throw your 2 cups of blueberries into a small pan, add the maple syrup and stir. Allow it to heat just to a boil, give it another stir then take it off the heat.  The flavours have just enough time to meld beautifully by the time your pancake is baked.


Things I will be trying next to bump up the nutrition factor: coconut oil instead of butter, whole cooked quinoa instead of the flour. And what about the same recipe but with apples later in the fall? Or blackberries? Or … ? You choose.