Blueberry Pancakes Recipe
 
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Blueberry Pancakes Recipe








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Blueberry Pancakes

Category   Breakfast - Brunch
Sub Category   Gluten-Free

Ingredients
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1 cup gluten free flour mix (see below)
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1 tablespoon flaxseed meal
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 tablespoon sugar
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1/2 teaspoon salt
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2 tablespoons vegetable oil (I used safflower)
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1 egg
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1/2 teaspoon vanilla
 
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1 cup plain soymilk
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1 teaspoon lemon juice
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1 cup blueberries

Instructions
Mix the flour mixture, flaxseed meal, baking powder, baking soda, sugar, and salt together in a medium-sized bowl. Add the oil, egg, vanilla, soymilk, lemon juice and mix until just blended. Add the blueberries and blend to mix them into the batter.
Drop 2 tablespoons of batter per pancake (or more if you like them bigger) onto the griddle. When the top of the pancake looks almost completely dry, flip the pancake and cook until the other side is finished.
Gluten Free flour mix- 2 parts white rice flour, 2/3 part potato starch flour (NOT potato flour), 1/3 part tapioca flour, Mix ingredients together and store until ready to use. For the pancake recipe above, use one cup of this mixture. You can buy these ingredients at Whole Foods. Sometimes you can find these ingredients at Indian or Asian grocery stores. You can also order them online. Our local Celiac support group has a yearly sale where they sell large quantities of these ingredients - that's when I tend to stock up my pantry.


Originally Submitted
2/7/2009





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Blueberry Pancakes Recipe - Breakfast - Brunch





 
     

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