Monday, August 26, 2013

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Best Gluten Free Blueberry Pancakes

Gluten Free Blueberry Pancakes I've tried a couple of different recipes for gluten free pancakes without much success. I've been on the hunt for a good recipe and by george I finally found one. The original recipe came from tasteofhome.com but I made a few modifications. I've been doing my best to avoid sugar and have done really good for the past couple of years.  This recipe has 3 tsp in it and almost eliminated it but decided to half it and only used 1.5 tsp. The next time I make it I'll try eliminating it and see if they turn out as well.  The recipe also calls for fat free milk but I made the recipe dairy free and used almond milk instead. I did not use the optional chocolate chips and used blueberries instead. The pancakes turned out fluffy and soft and melted in your mouth. When Mark eats pancakes he drenches them in syrup but these were so good he didn't need the extra syrup he usually uses.  My search for a good gluten free pancake recipe is over.  Now to find the perfect muffin recipe...

Recipe: Gluten Free Dairy Free Blueberry Pancakes

Yield: 12 pancakes
Total time: 25 minutes

DRY INGREDIENTS:
1 cup brown rice flour or garbanzo bean flour
1/2 cup potato starch (not potato flour)
1/2 cup almond flour
1.5 tsp sugar
3 tsp baking powder
1/2 tsp salt

WET INGREDIENTS:
2 eggs
1 cup almond milk
2 tbsp butter, melted
1 tsp vanilla extract
handful of blueberries

INSTRUCTIONS:
1. Combine dry ingredients in a large bowl.

2. In a small bowl whisk eggs together with remaining wet ingredients.
3. Add wet ingredients to dry and stir gently until combined. Do not over stir.
4. Pour batter by 1/4 cupfuls onto hot griddle coated with cooking spray (I used coconut oil spray) and turn when bubbles form on top. Cook until the second side is golden brown.
5. Stack pancakes on a cookie sheet and keep in a 160 degree oven until all pancakes are done.
6. Top pancakes with pure maple syrup and enjoy!

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