Gluten-Free Blueberries Pancakes to Die For...or From
Posted Jun 16 2010 6:13pm
Dot's breakfast took a turn for the better this week as blueberries made an appearance at our supermarket.
They were finally plump and juicy rather than small and zingy.
As anyone who has been working with gluten-free brown rice flour knows, there is almost no way to get a puffy, tender pancake out of a mix. Fortunately, Dot is a die hard pancake lover so flat, chewy pancakes work for her, and having blueberries in the mix, makes her giddy.
And best of all, Dot's IBS and gastrointestinal symptoms - like diarrhea, nausea, and stomach pain - aren't triggered by this delectable gluten free dish.
Here is a simple recipe thanks to Trader Joe's Gluten Free Pancake and Waffle Mix.
I halve the recipe on the bag because these babies take a while to cook and I prefer not to deal with leftovers.
Ingredients for 9 thin 4-inch pancakes:
Heat pan and use a small amount of oil.
I mix batter then place 4 to 5 blueberries onto the pancake toward the middle. If you add it to the mix, the berries seem to roll to the edges.
Turn when bottoms are brown. You may have to squish down berries to flatten them to height of pancake or batter around berries will not touch pan and brown.
Voila! You have a pile of rather ugly but delicious pancakes.