Allergen-free Blueberry Pancakes

blueberry pancake - title

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

Ingredients:

  • 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

Directions:

  1. Whisk together in a large bowl the sorghum flour, potato starch, tapioca, sugar, baking powder, baking soda, salt and xanthan gum.
  2. In a small bowl, combine melted margarine, egg replacer (mixed with warm water), vanilla and zest. Pour into dry ingredients and mix gently.
  3. 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.
  4. Add blueberries and stir gently.
  5. Drop ¼ cup scoops of batter onto a hot nonstick griddle. Flatten slightly with wet spoon.
  6. Turn heat down to medium. Flip when bottom starts to brown; cook other side until golden brown.
  7. 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

blueberry pancake - finish

[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!)

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One thought on “Allergen-free Blueberry Pancakes

  1. Pingback: Banana nut pancakes (allergen-free) | positive kitchen

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