Delicious Blueberry Gluten Free Pancakes
Yes, you can add breakfast food back to your complete list of gluten free foods. The recipe for Delicious Blueberry Gluten-Free Pancakes from Shari Cole of Gluten Free & Fabulous has astounding flavor.
Ingredients
- 1 cup rice flour
- 3 tablespoons tapioca flour
- 1/3 cup potato starch
- 4 tablespoons dry buttermilk powder
- 1 tablespoon organic sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
- 1 to 2 cups of blueberries, or a fruit of your choice
Instructions
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Fold desired amount of blueberries into batter.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
