|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||7%|
|Total Sugars 14g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
So welcome on lazy weekends mornings, fluffy pancakes and their distinctly delicious aroma can seem out of reach for those who don't eat gluten. But baked goods, confections, and homemade bread recipes don't need to rely exclusively on wheat to achieve the best flavor and texture. Enter our wonderful gluten-free pancakes with blueberries. Made with a gluten-free flour blend for all-purpose baking, eggs, buttermilk, and other pantry staples like baking powder, baking soda, and oil, they are easy and perfect for breakfast and brunch. Their pretty texture packed with blueberries makes them an all-in-one bite, as within you have protein from the eggs, flour, and buttermilk and precious vitamins and antioxidants from the fruit. Serve with maple syrup and butter, or with almond or peanut butter for a protein-rich meal.
The market for gluten-free flours has expanded in recent years because many people are quitting gluten for medical issues, or simply because they find it makes them feel better. Thus, the options in the baking aisle have gone from a couple of choices to many. No matter the blend or flour you choose, keep in mind that gluten-free flours go rancid much faster than wheat flours, so buy the amounts depending on how much you'd use and keep them in a sealed bag away from sunlight and heat, or in the fridge depending on the manufacturer's recommendation. Secondly, the easiest to use is an all-purpose blend, good for our recipe and other preparations like cakes and cookies. If you're using a gluten-free blend in a recipe that called for what flour, check on the label that you can substitute it a 1:1 ratio, because with some types of gluten-free flour you need less or more. Finally, use the gluten-free flour the recipe calls for because substitutions are tricky: rice flour is best for cooking to thicken sauces, but it might not be ideal for the cookie recipe you want to make. Meanwhile, oat flour is great for pancakes, but too dense for cakes.
Drizzle warm maple syrup over a stack of our gluten-free pancakes, or top with whipped cream, cottage cheese, or mascarpone. Make a bigger batch and freeze to have delicious pancakes at hand any time a craving hits. This recipe makes eight pancakes and takes just 15 minutes.
1 1/4 cups gluten-free all-purpose blend flour
2 tablespoons organic cane sugar
1 teaspoon baking powder, gluten free
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
2 tablespoons light olive oil, or neutral vegetable oil
1 1/4 cups buttermilk, or a dairy-free substitute
1 cup fresh blueberries, or thawed frozen blueberries
Vegetable oil, for frying, as needed
Measure dry ingredients together in a bowl. Whisk to combine.
In a separate bowl, beat egg until thick and foamy. Add oil and buttermilk to egg and whisk to blend.
Add dry ingredients and whisk until the pancake batter is smooth. Gently stir in blueberries.
On medium-high, heat 1 teaspoon of vegetable oil in a heavy skillet. Spoon about 1/3 cup of pancake batter into hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup fresh blueberries. Cook until golden brown on the bottom and carefully flip. Cook second side until golden brown.
Serve warm with maple syrup or homemade blueberry sauce.