Blueberry pancakes - wheat free recipe
We love blueberry pancakes for breakfast. It's one of those decadent Sunday morning breakfast/brunch treats that makes weekends just a bit more special.
Super easy to make you'll want to eat these often, make lots as they're going to be quickly devoured.
These pancakes were served at Beckwood Pond Vermont Bed and Breakfast Inn in Vermont when they had a wheat intolerant guest. Not only did their wheat intolerant guest fall in love with them, but many other regular diet guests also enjoyed them so much they asked for the recipe.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 5-8
| 100 | g | gluten free flour |
| 1 | tsp | baking powder |
| 15 | g | low-fat spread, margarine or butter |
| 275 | ml | milk (buttermilk, cow, goat, almond, rice or soy) |
| 1 | large | egg |
| pinch | salt (optional) | |
| 1 | firm banana, chopped fairly small | |
| 125 | g | blueberries, fresh or defrosted from frozen |
| 1. | Melt the low-fat spread, margarine or butter then whisk into it the egg and milk. |
| 2. | In a separate bowl mix the flour, baking powder and salt, then stir the milk mixture and mix until there are no dry ingredients visible, the mixture should be a bit lumpy so do not beat. |
| 3. | Stir in the banana. Leave the batter mix to stand in the refrigerator for 30 minutes. |
| 4. | Heat a small omelette pan and very lightly oil, spoon enough batter into the pan to thinly cover the base, making sure you get an even spread of banana. Sprinkle some blueberries on top. |
| 5. | Cook the pancake for 2 - 3 minutes, the batter bubbles on the top of the pancake will start to break, then turn over for approximately 1 - 1½ minutes. Put on a plate and keep warm in a low temperature oven until they are all made. |
| 6. | Repeat steps 4 and 5 until all the mixture is used up. Sandwich each pancake in the oven with baking parchment so that they don't stick together. Serve immediately. |
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