Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, May 21, 2011

Blueberry Pancakes (Gluten Free & Vegan)

Look at the fabulous crisp edges! I'm so excited!

Blueberries have been on sale recently and I've been busy making batches of blueberry pancakes on the weekends. After a year of playing with gluten free and vegan pancakes, I've hit on a combination that I really, really like. The edges of these pancakes get crisp while the centers stay light and airy - I really think they are perfect! The amaranth flour in the mix makes all the difference. You can substitute another flour, such as sorghum, but the amaranth in the mix lends to crisp edges - which drizzled with a bit of honey or maple syrup, is in my humble opinion, simply divine.

First, make some pancake mix. It does not take long and then you'll have enough leftovers for another batch later.

Pancake Mix
1 1/2 cups brown rice flour
1/2 cup amaranth flour
1/4 cup millet flour
1 cup potato starch
1 cup tapioca starch
1/3 cup sugar
4 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. xanthan gum
1 1/2 tsp. salt

Sift together all ingredients. Measure out 2 1/2 cups for your pancakes, storing leftover pancake mix in the refrigerator for later use.

Then, make your pancakes.

Blueberry Pancakes
2 1/2 cups Pancake Mix
1/2 tsp. cinnamon
2 cups rice milk
1/4 cup canola oil
1/2 cup applesauce
1 cup fresh blueberries

Heat a skillet over medium-low heat. In a large bowl, sift together the flour and the cinnamon. Make a well in the center and set aside.

In a medium bowl, whisk together the rice milk, canola oil and applesauce. Pour into the dry ingredients and whisk until smooth. Stir in the blueberries.

Pour a little oil into the hot skillet. For each pancake, pour 1/3 cup of pancake batter onto the hot skillet. Cook until the edges are golden and many tiny bubbles appear on the surface of the pancake.


The surface of the bubbly pancake should be more dry than wet. Flip the pancake - it should be stiff and easy to flip. Cook until the other side is golden brown, then remove to a plate and keep warm. Repeat with remaining batter.

Serve pancakes hot with jam, fruit sauce, maple syrup, or whatever suits you. Right now, whipped cream sounds good to me! Serves 4.

2 comments:

Ina said...

Yum, those look so good! Nothing better than a good pancake!

Erin said...

Thanks Ina!