Where my love for pancakes and blueberries comes together! Last Friday I wanted to make blueberry pancakes and I decided I would just throw some stuff together like the good old days and see how it turns out. Of course these aren’t the good old days since wheat is out of the picture! However my end result was decent but not quite right. So I’ve been making pancakes every morning trying to get them right. Not complaining! Good enough reason to eat pancakes everyday. My second attempt was worse then the first one as you can see in the pictures below. My skills in assembling the pancake stack and taking the picture didn’t really do them any justice either…haha. You can see my first attempt on the left and my second attempt on the right.
My mum always told me if at first you don’t succeed try and try again. So I tried again! Today I went back to the first ‘recipe’ and altered that and I finally got fluffy pancakes! I was happy enough with these to share them with you guys! They actually look like pancakes too!
- 50g GF flour (I used Dr.Schar pastry mix which is a mixture of maize starch and maize flour and gum. If you do not find this flour just try using 30g maize starch, 20g maize flour and 1/4 teaspoon xantham gum or 30g doves gf flour, 20g corn flour and 1/4 tsp xantham gum)
- 10g rice flour
- 1 teaspoon gf baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 egg, beaten
- 3 1/2 tablespoons almond milk or milk of choice
- 1/2 tablespoon white vinegar
- 1/2 teaspoon vanilla
- 1/2 teaspoon butter, melted
- handful blueberries, chopped in half (can simply omit if you want plain pancakes)
- Mix almond milk with vinegar.
- In a separate bowel sift and mix together the flours, baking powder and baking soda. Add the sugar. (and xantham gum if making your own flour mix)
- Make a well in the middle and add the egg. Start mixing the flour with the egg using a fork adding the flour in slowly. This will make a thick paste.
- Add melted butter and mix in.
- Add milk-vinegar mixture in a little at a time, mixing after each addition.
- Add vanilla and mix in.
- Heat some oil in a pan or griddle on medium high heat.
- Once hot add about 2 tablespoons of batter. Place some blueberries on top and put some more batter to cover the blueberries.
- Flip once the pancakes rise and the batter forms bubbles.
- Cook until golden.
- I served mine with some maple syrup and a fresh blueberry sauce.
- For the blueberry sauce simply cook about 1/8 cup blueberries in a pan with 1/4 teaspoon lemon zest, 1/2 tablespoon water and a teaspoon of sugar. You make strain through a sieve or blend if you want it be smooth.
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Here’s a glimpse of the pancakes from the inside too. Mmmmmmm
I made the pancakes again without blueberries in the better and served them with fresh blueberries, strawberries and maple syrup (pictured below).