- This topic has 1 reply, 1 voice, and was last updated September 22, 2014 at 11:36 pm by .
- September 22, 2014 at 11:36 pm #346557
Gluten-Free Blueberry Pancakes
1 1/4 cups gluten-free all purpose flour blend
2 tbs organic cane sugar
1 tsp gluten-free baking powder
1 tsp baking soda
1/4 tsp salt
1 large egg
2 tbs light olive oil OR your favorite neutral vegetable oil
1 1/4 cup buttermilk OR your favorite dairy-free substitute
1 cup fresh blueberries (If using frozen blueberries, thaw first)
plus, extra vegetable oil for frying pancakes
Measure dry ingredients together in a bowl and whisk to combine.
In a separate bowl beat egg until thick and foamy. Add oil and buttermilk to egg and whisk to blend.
Add dry ingredients and whisk until the pancake batter is smooth. Gently stir in blueberries.
On medium high, heat 1 tsp of vegetable oil in a heavy skillet.
Spoon about 1/3 cup of pancake batter in hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup fresh blueberries. Cook until golden brown on the bottom and carefully flip.
Cook second side until golden brown.
Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup. Makes 6-8 medium sized pancakes.
- You must be logged in to reply to this topic.