GrapevineJun/Jul 2012 Issue

Gluten-Free Breakfast Makeover

[Updated May 22, 2015]

Gluten Free Blueberry Pancake

© Thinkstock 2012/iStockphoto

I admit I have a case of pancake envy. I miss the gluten-filled pancakes of yesteryear, the delicate hot cakes loaded with warm blueberries, the ones that made me say, “Ahhh,” when I bit into them.

To re-create the pancakes of my dreams, I turned for inspiration to DeDe Lahman and Neil Kleinberg, masters of gluten-filled breakfast. If anyone knows the fundamentals of making perfect pancakes, it’s this husband-and-wife team. They own Clinton St. Baking Company, a popular restaurant in New York City that serves 500 orders of pancakes a week.

Clinton St. Baking Company

Thumbing through the Clinton St. Baking Company Cookbook, I found the recipe for their famous blueberry pancakes. I wondered: Could I make them over gluten free?

I set to work. To make the pancakes fluffy, I used a gluten-free self-rising flour blend that has nutritionally dense sorghum flour. Sorghum is light yet it has a high protein content that lends structure to gluten-free baking. To ensure an airy texture, I added baking powder to the dry ingredients, in addition to the baking powder already in the flour blend.

Here they are, pancakes deliciously made over. Indeed, these are the best pancakes I’ve ever tasted. I think you’ll agree.

Gluten-Free Blueberry Pancake Makeover


Serve hot with real maple syrup or blueberry compote—or enjoy them plain.

2 cups gluten-free self-rising flour blend of choice*
2 teaspoons baking powder
⅓ cup sugar
3 large eggs, separated, or flax gel
1 cups milk or dairy-free milk of choice
teaspoon pure vanilla extract
6 tablespoons melted unsalted butter or dairy-free buttery spread
1 cup fresh blueberries

1. Combine flour blend, baking powder and sugar.

2. Separate the eggs. To the yolks, add milk, vanilla and butter, whisking to combine.

3. Add the dry ingredients to the yolk mixture and whisk to blend.

4. In a separate bowl, beat the egg whites until soft peaks form. Do not overbeat; stop when you notice lines beginning to form and stay on the surface.

5. Fold half the beaten whites into the batter to blend. Fold remaining whites into the mixture. Do not blend completely. You should see bits of white foam in the batter.

6. Lightly oil a griddle or flat pan and preheat to 350 to 375F. (Preferably use a non-stick pan.)

7. Using a -cup scoop, drop the batter onto the preheated griddle. After the batter has begun to set, sprinkle blueberries over the surface. When the underside is golden brown, flip the pancakes and cook until browned on the other side. Keep warm until served.

Each serving (3 pancakes) contains 472 calories, 19g total fat, 11g saturated fat, 0g trans fat, 169mg cholesterol, 778mg sodium, 66g carbohydrate, 4g fiber, 11g protein.

*TIP Add 1 teaspoon xanthan gum and teaspoon salt if xanthan gum and salt are not included in your blend.

Food editor Beth Hillson is author of Gluten-Free Makeovers (, available at Recipe was inspired by Clinton St. Baking Company Cookbook, by DeDe Lahman and Neil Kleinberg.

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