Blueberry Pancakes

This recipe is modified from 1,000 Gluten Free Recipes

1 cup flour mix or Bob’s All Purpose Baking Flour
2 T sugar
1/2 t baking soda
1/8 t salt
1/8 t xanthan gum
1/3 cup or more rice milk (or other milky substance)
2 T dairy free margarine or canola oil (which is cheaper)
1 large egg
1 t vanilla extract
More oil or spray for frying
Optional: one mashed ripe banana (cue the Jack Johnson song) and/or blueberries (Costco!)

1. In a large mixing bowl, whisk flour mix, sugar, baking soda, salt and xanthan gum.
2. In medium bowl, whisk milk, margarine, egg and vanilla. Whisk into dry mix. Add banana if desired. Let sit and then add flour or milk to desirable consistency.
3. In a large skillet, heat oil over medium heat and pour 1/4-3/4 cup of batter onto skillet and cook until bubbles appear on top of the pancake. Add blueberries one by one after pouring batter into pan, if desired. Turn and cook until browned on other side. Put on plate in an oven at 170 degrees until all are cooked.

This entry was posted in Breakfast and tagged , by Local Organic Fan. Bookmark the permalink.

About Local Organic Fan

I am fairly certain I have a gluten sensitivity and cannot digest dairy. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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