When I first opened my B&B I used to offer 3 course evening meals.
They were surprisingly popular with my guests, but took up a huge amount of my time and didn't really make me any money. I was spending 5 hours in the kitchen, serving and clearing up most evenings.
I refocussed back on my WHY for running for B&B. For me, it was all about having more time with my family and living in a beautiful part of the world. And decided to stop the evening meals.
Since then I've offered in room platters, which means guests can relax and not have to go out to eat, and I get to enjoy time with my family in the evening.
A B&B friend of mine has another solution, providing an electric soup tureen for guests. They can come and help themselves to soup, cheese scones and homemade bread.
This recipe would be perfect if you decided to offer something similar to your guests. It has the advantage of being vegan and gluten free ( check your stock is gluten free ).
I often get requests for gluten free options at the B&B and try and offer a good choice.
On request, I can do a gluten free lemon drizzle for the rooms and the gluten free banana bread at breakfast has proven to be very popular even amongst the gluten eaters!
Pancakes are a popular choice at breakfast but by just replacing the flour with gluten free they can taste a bit gritty. So, as it's the quiet time of year for the B&B, I thought I'd have a bit of an experiment.
I'm very pleased with the result and they have the added benefits of being
high in fibre and with no added sugar.
This recipe serves 1 with 3 pancakes. You could also replace the blueberries with chopped apple and add a teaspoon of cinnamon.
The calorie count ( according to my fitness pal ) is about 320 calories for 3 pancakes - 8g fibre, 50g Carbohydrates, 15g sugar, 10g fat, 10g protein.
Adding a tablespoon of maple syrup adds 40 calories.
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