Blueberry Pancakes

By Chris Binkley

This recipe I have adapted to suit dietary needs and preferences.

1 cup brown rice flour
1 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan
1/2 tsp salt
3 eggs
5 Tbs honey
8 Tbs olive oil
6 tsp baking powder
3 1/2 cups milk (add to your desired thickness)
1 cup frozen blueberries
2 tsp olive oil or cooking spray

Mix baking powder, flours, and xanthan gum in a mixing bowl using a whisk. Set aside. In another bowl mix well all wet ingredients. Slowly add wet mixture to dry mixture beating with whick. Beat well. Add frozen berries. Stir gently.

Heat pan on stove to medium heat. Pour the 2 tsp olive oil into pan, coating the pan. Using a ladle (or a large spoon) spoon some of the batter onto the pan. Depends on the size of your pan or gridle how many you can fit at a time. Flip after the bottom is nicely browned. Cook slowly so as to cook centers completely.

I put mine on a plate and store in a warmed oven until all of them are done, to keep them all warm until serving. This recipes is easily doubled or more. Serve with favorite syrup and milk, whipped cream for a dessert, crushed fruit (pineapple is tasty), or hand out plain. My children love them for snacks and breakfasts.

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