Blueberry Pancakes, GF

By MaryEllen

Blueberry pancakes can be enjoyed any time of the year. If fresh blueberries aren’t available, use frozen blueberries (thawed and drained). These tender, golden pancakes can be whisked up in no time. Serve with pure maple syrup.

Ingredients

• 3/4 cup rice flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup tapioca starch/flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk of choice
• 1 large egg
• 2 tablespoons melted coconut oil or melted butter
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries

Details

Servings 10
Preparation time 10mins
Cooking time 25mins
Adapted from glutenfreeandmore.com

Preparation

Step 1

1. In a large mixing bowl, whisk together rice flour, potato starch, tapioca starch/flour, sugar, baking powder and salt.

2. In a medium mixing bowl, whisk together milk, egg, oil and vanilla. Add to dry ingredients and stir lightly.

3. Spoon batter onto a greased medium-hot griddle and sprinkle blueberries over the batter. Cook until the edges start to brown and bubbles form. Flip pancakes over and cook until brown and cooked through. Serve hot.

Each pancake contains 107 calories, 4g total fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 201mg sodium, 17g carbohydrate, 1g fiber, 3g sugars, 2g protein, 11Est GL.