I was compensated with free products from NOW Foods, but all the opinions expressed regarding these products are 100% my own.
If you follow me on Instagram or Twitter or on Facebook (if you don’t why not?), you’ll see that a few weeks ago, I had the opportunity to cook in the NOW Foods test kitchen with Chef Suzy Singh. Let me say that again. I got to actually chop, stir, sauté, and sample food in a real test kitchen with one of the most amazing chefs in the country. It was one of the most amazing experiences, and definitely something I have always wanted to do.
After learning more about NOW Foods, we got to take home $130 worth of products to try at home (and stick around later this week, and you can have a chance to win them too!). In the last few weeks, I have been experimenting and sampling all of the things I have been given.
Having a husband, three kids and loving to try different things myself, I am used to having to please many different palettes, different dietary needs, allergy needs, and cooking requirements. I also am pretty skeptical of “health foods” or foods that are allergy safe for my kids. They often have an unnatural taste. With NOW Foods, everything is natural including the taste!
Look at these Gluten Free Pancakes with Blueberry Syrup I made. Do they look like “health food” to you?
Gluten Free Pancakes with Blueberry Syrup
Pancakes
1 Cup Living Now Gluten Free Baking and Pancake Mix
1 egg
1 tsp melted butter, cooled
1 tsp NOW Organic Vanilla Extract
2 tbsp sugar OR 2 tbsp NOW Real Foods Sugarless Sugar
1 1/2 cups milk
1 tbsp butter OR 1 tbsp NOW Ellyndale Coconut Infusions Butter
In a large bowl, mix together mix, egg, melted butter, vanilla, sugar, and milk.
Then, heat a large pan or electric skillet to medium heat. Put butter or coconut oil on skillet and spread around to coat pan to make a surface for the pancakes.
Take 1/4 cup of pancake mixture and put on hot surface. When pancakes begin to bubble and edges are firm (about 2 minutes) flip pancake and cook on other side for about 1 to 2 minutes.
Blueberry Syrup
2 cups fresh blueberries
1 cup water
1 cup sugar OR NOW Real Foods Sugarless Sugar
1 tbsp lemon zest
1 tbsp corn starch
In a small sauce pan, over medium heat add blueberries, water, sugar, and lemon zest, stir occasionally.
When the blueberries come to a bubble lower heat and stir in corn starch to thicken.
Let blueberries simmer for 10-12 minutes on medium low heat, stirring occasionally. Remove from heat.
Stack pancakes, add a pat of butter and blueberry syrup.
Enjoy in good health like my oldest son, who gobbled them up so fast I didn’t have time to take anymore photos.
If there is extra syrup, you can store in a glass jar or airtight container and put in the fridge for about three days, and maybe put on some vanilla ice cream (just sayin’).
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