Nothing starts off a winter morning like blueberry pancakes! Use frozen wild blue berries if you can find them and the smaller berries work better than the huge ones. The lemon zest adds a special, irresistible tang to the batter and the spongy texture is just wonderful. These pancakes are quick to prepare and can be easily altered with different berries or chopped fruits.
Quite a few readers report that they bring these to the freezer at their office so they always have a yummy and satisfying breakfast waiting for them at work. Now that sounds like a great plan! Just let them cool to room temperature, then place three each in sandwich baggies and store these in a freezer bag in the freezer. Microwaving them will restore them to their fresh state. I encourage you to use a kitchen scale, which speeds up the process and ensures perfect results every time.
Allergen-Free Blueberry Pancakes
Yield: 18 pancakes
Preparation time: 30 minutes
- 6 tablespoons (42 grams) sorghum flour
- 1 1/3 cups (239 grams) potato starch
- 5 tablespoons (30 grams) tapioca starch or tapioca flour
- ¼ cup (50 grams) sugar
- 3 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ¼ cup Earth Balance soy-free margarine melted (or butter if you can eat dairy)
- 1 tablespoon EnerG egg replacer mixed very well into ¼ cup warm water (or 2 eggs beaten with a fork if you can eat eggs)
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1½ cups So Delicious cultured coconut milk (or buttermilk if you can eat dairy)
- ¼ cup almond milk (or cow milk if you can eat dairy)
- 1 cup frozen blueberries
- Whisk together in a large bowl the sorghum flour, potato starch, tapioca, sugar, baking powder, baking soda, salt and xanthan gum.
- In a small bowl, combine melted margarine, egg replacer (mixed with warm water), vanilla and zest. Pour into dry ingredients and mix gently.
- Pour cultured coconut milk and almond milk into the mixture and stir very well with whisk or wooden spoon. If too thick, add more almond milk.
- Add blueberries and stir gently.
- Drop ¼ cup scoops of batter onto a hot nonstick griddle. Flatten slightly with wet spoon.
- Turn heat down to medium. Flip when bottom starts to brown; cook other side until golden brown.
- These are delicious right off of griddle. The leftovers freeze very well and can be microwave until warm to eat another day.
Adapted by Shari Roberts from Gluten-free Quick and Easy by Carol Fenster
[Note from the editor: I took some allergen-free pancakes on a camping trip last year. On a camping stove they turn into more of a pancake scramble, but I can’t tell you how amazing warm and delicious lemon-blueberry pancakes are on a chilly morning in the woods. You’ll just have to try it for yourself! Here’s a little more about our trip and other allergen-free tips when camping.]
Want to try some of our other pancakes? Check these out! (They’re all allergen-free!)