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BROWN RICE PANCAKES WITH JUNIPER BERRIES

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“Decadent juniper berries syrup with brown rice gluten-free pancakes. Dreamed up by one of our awesomely creative customers & chefs at The Azarian, we had to share these with you (you can find the original recipe on his site). These pancakes are super easy to whip up and are loved by our paleo and non-paleo friends alike. We recommend making these as mini pancakes as they are easier to flip over. Drizzle with our juniper berries & winter spice syrup for a perfect chilly morning breakfast. We can't think of a better combination.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan over medium heat, combine the juniper berries, ½ cup of water, sugar and lemon juice. Stir and bring to a light boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the corn starch into the juniper berries. Simmer until the sauce is thick enough to coat the back of a metal spoon.
  4. Remove from heat and gently stir in vanilla and lemon zest.
  5. In a large bowl, combine all dry ingredients. In a separate bowl, whisk together the eggs, almond milk, oil, maple syrup and vanilla. Pour into the dry ingredients and stir just until combined (batter should be slightly lumpy).
  6. Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan (cast iron skillet preferred). Top with juniper berry sauce and powdered sugar.

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