Gluten-Free Blueberry Pancakes
Golden, crisp blueberry pancakes have a place on your table again!
PREP: 10 minutes
COOK: 15 minutes
Blueberry pancakes can be enjoyed any time of the year. If fresh blueberries aren’t available, use frozen blueberries (thawed and drained). These tender, golden pancakes can be whisked up in no time. Serve with pure maple syrup. They can be made egg-free; see instructions.
MAKES 10-12 PANCAKES.
¾ cup rice flour
¼ cup potato starch (not potato flour)
¼ cup tapioca starch/flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk of choice
1 large egg
2 tablespoons melted coconut oil or melted butter
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
1. In a large mixing bowl, whisk together rice flour, potato starch, tapioca starch/flour, sugar, baking powder and salt.
2. In a medium mixing bowl, whisk together milk, egg, oil and vanilla. Add to dry ingredients and stir lightly.
3. Spoon batter onto a greased medium-hot griddle and sprinkle blueberries over the batter. Cook until the edges start to brown and bubbles form. Flip pancakes over and cook until brown and cooked through. Serve hot.
For Egg-Free Blueberry Pancakes, omit 1 egg. Combine 1 tablespoon golden flax meal with 3 tablespoons hot water or hot milk of choice; let sit 5 minutes to thicken and cool. Use this mixture to replace 1 egg in step 2. Reserve 1/4 cup of 1 cup milk in the recipe; use reserved milk to thin batter, 1 tablespoon at a time, if needed.
Each pancake contains 107 calories, 4g total fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 201mg sodium, 17g carbohydrate, 1g fiber, 3g sugars, 2g protein, 11Est GL.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.