It is blueberry picking season which means blueberry pancake time! So what’s a gluten-free girl to do? I converted my favorite pancake recipe and they came out delicious so I thought I’d share it with you. I really enjoy oatmeal flour in pancakes but you could experiment with your favorite flour. I discovered how fabulous kefir is in this recipe by accident when I ran out of almond milk. 🙂 It really adds a nice flavor – sort of buttermilkish. The xanthan gum is optional but sure makes the pancakes a bit more fluffy and light textured.
1 c. oat flour
1 ½ t. b. powder
½ t. salt
½ t. xanthan gum (optional)
½ t. xylitol (optional – can also substitute 1T sugar)
1 egg (beaten)
¾ c kefir (or any kind of milk)
1 ½ t. safflower oil (or melted butter)
blueberries – fresh or frozen
coconut oil (for cooking)
Mix dry ingredients together in mixing bowl. Measure kefir in 2 cup measuring cup if you have one. Add in eggs, & oil and beat together. Beat the wet ingredients into the dry. Batter will be a bit lumpy. Add extra milk if you prefer a thinner pancake. Fold in blueberries. Heat coconut oil in pan and cook your pancakes turning them when the batter starts to make bubbles. Serve them with a bit of real maple syrup. Enjoy!
Next, I’ll have to experiment with converting my old crepe recipe to gluten-free. I’ll share it if it turns out well. Nothing like crepes with fresh blueberry sauce! Don’t you just love the tastes of summer?
Like blueberry recipes? You might like my other gluten/dairy free recipe (it is really yummy even if you don’t usually eat gluten or dairy free: Lemon Crepes with Blueberry Sauce