I guess a portion of the country has their kids back to school. While I’ve been dragging my feet on this return for numerous reasons, it sure gives me a little more time to get things done around my house and blogging.
I boasted (sorry about that) a few weeks ago about the 50 pounds of blueberries we picked from a low-spray blueberry farm. We have really been enjoying the fruit from our efforts (pun intended), particularly my husband. Blueberries are his favorite fruit, and he has been blessed with a few gluten-free recipes incorporating the blueberries.
Blueberries are high in manganese, vitamin B6, C and K, and dietary fiber, as well as a good source of antioxidants. I also found the blueberry bush to make a beautiful ornamental bush, but unfortunately, they do not survive in our area of the country.
With the return to school, it’s important to eat healthy, yet quick, breakfasts to get off to a good start. So, today I will share with you my recipe for gluten, dairy, egg, soy and corn-free blueberry pancakes. While it might take a little more time to make pancakes, they will freeze very easily for a quick breakfast on those busy mornings. If you don’t have to eat free of these ingredients, simply substitute the regular ingredient back into the recipe.
gluten-free, dairy-free, egg-free, soy-free, corn-free, nut-free
Blueberry Pancakes (gluten-free)
- 1 egg
- 3/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 2 tablespoons canola oil
- 1 teaspoons vanilla
- 1 cups gluten-free flour blend
- 1 tablespoons brown sugar
- 3 teaspoons baking powder
- 1/4 teaspoons salt
- 3/4 cups blueberries
In large mixing bowl, egg (or prepared EnerG egg replacer), milk, oil and vanilla.
To egg mixture, add 1 heaping cup flour blend, brown sugar, baking powder, and salt; mix together.
Slowly fold in blueberries.
Using a hot griddle, pour out 1/4 cup of pancake batter on to griddle (the batter is runny so smaller pancakes work a little better). When edges are crisp, dry and browning, flip pancake over to cook for an additional minute.
Serve with warm maple syrup.
Makes 10-12 pancakes.
Gluten-Free Flour Blend
- 1 1/4 cups chickpea flour
- 1 cups brown rice flour
- 1 cups tapioca flour
- 1 cups potato flour/starch
Mix all ingredients together in bowl. Store in ziploc bag in the refrigerator for up to 2 weeks.
(You can purchase ground flours at Asian grocer or grind your own in a coffee bean grinder.)
Makes 4+ cups.
*You can grind your own gluten-free flours or buy them from an Asian grocer or Amazon. You can use arrowroot flour or cornstarch for the potato starch. Store the remaining flour in a Ziploc bag in the refrigerator for up to 2-3 weeks.