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(recipe) Whole Grain Gluten-Free Pancakes with Blueberries and Chocolate Chips
Elizabeth Barbone




August 6, 2013

Lately I can't stop tinkering with my classic pancake recipe. There's nothing wrong with the original recipe. Just the opposite, actually. I love the pancakes it makes so much that it's fun to see how different ingredients affect the recipe.

So when I craved multigrain pancakes, I replaced the rice flours and cornstarch in the original recipe with three of my favorite whole-grain gluten-free flours: corn, sorghum, and oat. I hoped the pancakes would be flavorful but not dense or gritty, two common problems with multigrain pancakes whether they're gluten-free or not. The combination of flours worked.  As with the original recipe, the pancakes were tender and incredibly light but now they were really flavorful too. Dare I say it--I think I prefer them to the original.

And while I love the pancakes plain, I love them even more with blueberries. Sprinkle some washed berries on the pancakes right after you drop the batter onto a hot griddle. You can also throw some chocolate chips onto the cooking pancakes along with the berries. Not too many, just enough to surprise you every few bites. Pancakes made with whole grain flours and dotted with blueberries and dark chocolate chips make for a rich and satisfying breakfast. I think I'm done tinkering with the recipe. Well, at least for now.

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