Pancakes & Purples (Berry Port Wine Sauce, Round III)

May 2012

I like pancakes as much, if not more than, the next brunch-loving lady, but I especially like our partnership of pancakes.  I make the batter, and he flips the ‘cakes.  On this gluten-free Sunday morning, we took our partnership of pancakes into the sunshine for a perfectly relaxing, coffee-accompanied start of a sunny day.  Then we drizzled our griddle stacks with the berry bursts of flavor leftover from a special birthday dessert.

“To love someone is to see a miracle invisible to others.”

Chestnut Flour & Berry Pancakes

Note:  Depending on the origin of yours oats, this recipe is gluten free.  For more on oats in a gluten free diet, here’s an intro to the issues.  


1 cup chestnut flour (more if fruit is watery)
1/2 cup organic quick-cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon fresh grated ginger
1 teaspoon lemon zest
2 eggs (local/free-range), at room temperature
2 Tablespoons honey
3/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 Tablespoons goat butter, browned
1 1/4 cup frozen cherries, thawed


Preheat the oven to 150 degrees or the lowest temperature available.

Combine the flour, oats, baking powder, baking soda, salt, cinnamon, ginger and lemon zest.

Next, whisk the egg in a bowl and add it to the dry mix.

Add the honey, milk, vanilla extract, almond extract and browned butter. Stir to combine.

Heat a cast iron griddle or skillet over medium heat and lightly coat with oil.

Using a ¼-cup scoop, pour the pancake batter onto the skillet and add 6-8 blueberries on top of each pancake.

Cook until browned on each side (they are ready to flip when the tops start to bubble a little).

To keep already made pancakes warm, place them on an ovenproof dish or baking pan in the oven.

Serve with berry port wine whipped topping and extra berry port wine sauce.

Berry Port Wine Whipped Topping


4 oz organic Neufchatel cheese
1/2 cup organic whipping cream, chilled
1/2 cup blueberry-cherry sauce (mostly the liquid)
2 Tablespoons organic brown sugar


Combine all ingredients in a mixing bowl. Use an electric mixer to whip until well combined. Keep chilled until ready to serve.

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