Gluten-Free Blueberry Pancakes

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.