Description
These pancakes are truly delicious. They were light, fluffy, perfectly balanced, not too sweet, and with a hint of sourness from the blueberries. Even for those gluten lovers, these pancakes are worthy of your taste buds.
Ingredients
- ¼ cups Sorghum Flour
- ¼ cups Brown Rice Flour
- ¼ cups Quinoa Flakes
- ⅛ cups Tapioca Flour
- ¼ teaspoons Xanthan Gum
- ¼ teaspoons Fine Sea Salt
- 1 teaspoon Baking Powder
- 1 whole Free-range Organic Egg
- ¾ cups Unsweetened Almond Milk
- 1 Tablespoon Agave Nectar
- ½ cups Frozen Wild Blueberries, Or As Needed
Preparation
Preheat a cast iron skillet or griddle on medium heat.
Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth, slightly runny but still holds its shape.
Test to see if your pan is hot by flicking water on it. If the water sizzles, you’re ready to cook!
Grease the pan with a bit of cooking spray or vegan butter (I use butter; it gives a better flavor to the cakes and is healthier).
Ladle the batter onto the pan and sprinkle with frozen wild blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
Karina states that gluten-free pancakes are best served fresh off the pan, but I keep mine warm in the oven so Matt and I can enjoy them together. In my experience, they hold their shape and consistency quite nicely when warmed. So place your ready-to-eat pancakes on a plate and stick them in a warm oven, heated to about 150ºF.
Serve with vegan, soy-free butter and Vermont maple syrup. Enjoy.
Makes 6 small pancakes.
