{gluten-free} Whole Grain Blueberry Buttermilk Pancakes

Yosemite holds a certain kind of magic. Though we spent just 48 hours there last week that time served as a balm to our dust-spattered hearts. I took a few early morning runs along the Valley’s meadow and watched as the sun sent its first rays over the bulk of Half Dome. I saw a velvety-antlered deer and felt the cool air along the Merced wash over my bare arms. On our one full day in the par we hiked into Mirror Lake which is not so much a lake after all but a seasonal stream, and in this deep drought year there was not too much remaining of that. Still, there was enough water for Sierra to get thoroughly wet, throw rocks, and chase tiny fish. We’re plotting our return to backpacking for our next visit.

We ate granola and yogurt for breakfast – my traveling-with-small-child survival breakfast that’s just fine once ensconced at home, too – but if I’d had a kitchen or a campfire I’d have made these very good whole grain pancakes. I cooked a batch during our trip to Sea Ranch and made them again this morning in Sebastopol. Thus I was able to tweak the recipe a bit more, incorporating cornmeal, coconut oil, and maple syrup to riff on my favorite spelt flour pancake recipe. These are nearly as hearty, with a slight (very slight) crunch from the cornmeal, and gluten-free.

As I mentioned, this has been a summer of particular staples, and in the midst of waxing on fruit desserts and iced coffees I neglected to report on the pancake-making that has been a weekly routine these past three months. Pancakes, of course, are good at time of the year, but I particularly like them in summer and early fall. Blackberries are coming in now, as are huckleberries, or you may like to pile your short stack high with sliced, juicy peaches or plums.

Also! Speaking of huckleberries, an article I wrote about Bay Area huckleberries was published yesterday in the San Francisco Chronicle’s Food section (with a delectable recipe for cream scones) if you are interested.

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