Gluten-Free Blueberry Pancakes

Submitted by: Admin on 02/25/2010
Gluten-Free Blueberry Pancakes 2368 views
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1 1/2 cups fresh blueberries
4 tablespoons softened butter
2 lg eggs
2 tablespoons sugar
1/2 cup tapioca flour
1/2 cup white rice flour
1/4 cup potato starch (not flour)
1/4 cup of your favorite gluten-free baking mix OR gluten-free pancake mix
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum OR guar gum
1/2 teaspoon vanilla
Pinch of salt
1 cup buttermilk OR your favorite dairy-free substitute
2 tablespoons butter OR light olive oil


Beat butter, eggs and sugar in a medium mixing bowl. Whisk flours, baking powder, baking soda, xanthan gum (or guar gum) and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended. On medium heat, melt 1 teaspoon of butter in a 12-inch skillet. Spoon a scant 1/2 cup of pancake batter in skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup of fresh bluberries. Cook until golden and carefully flip. Cook second side until golden brown.

Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup.



Time to prepare




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