Yesterday morning I woke up with a craving for blueberry pancakes. Pancakes are one of the easiest gluten-free breads to make and are simple to whip up for a quick treat.
These can be made with fresh blueberries, but personally I enjoy cooking with frozen instead. I find them to be juicy and delicate, two things crucial as the pancakes cook in a matter of minutes.
This recipe is gluten, dairy, egg and soy free.
1 cup gluten-free flour blend
1/2 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
3/4 cup rice milk
1 teaspoon gluten-free vanilla flavoring
1/3 cup unsweetened applesauce
2 tablespoons sugar
2 tablespoons oil
1/2 cup frozen blueberries
Nonstick spray or extra oil for griddle
Mix dry ingredients in large mixing bowl. In a separate bowl, combine 2 tablespoons oil, rice milk, applesauce, and vanilla. Pour mixture into dry ingredients and blend until thoroughly combined. Gently stir in blueberries.
Heat electric griddle or stovetop griddle pan. If the pan is not nonstick, prepare it by spraying the pan with spray or wipe it with an oiled paper towel.
Pour between 1/8-to-1/4 cup of batter onto hot griddle. When bottom side turns brown, flip pancake with a spatula.
Recipe makes about 8 medium sized pancakes.
Thanks for this gluten-free recipe!
I made half the recipe and found the batter hard to stick together. They also did not rise like in your photo, but they tasted good!
Any suggestions?
PS I'm allergic to the corn in baking powder so I used baking soda...
Hi Lola,
Thank you for trying the recipe! I'm not certain about a good substitute for baking powder in gluten-free recipes, but one thing I've done in the past is adding about a tablespoon of carbonated liquid, like sparkling water or you might even try a clear Sprite-like soft drink without corn syrup. This helps react with the rising agent and still keeps the baked product light.
Hope this helps and don't hesitate to let me know if you have any other questions!
- spam
- offensive
- disagree
- off topic
Like