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Multigrain Blueberry Pancake Recipe
Elizabeth Barbone

Be sure to use gluten-free corn and oat flours in this recipe. If it's not marked gluten-free, it's probably not safe. 

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Dry Ingredients

1 cup (4 ounces) gluten-free corn flour

1/2 cup (1 3/4 ounces) gluten-free oat flour

1/2 cup (2 ounces) sorghum flour

1/4 cup (2 ounces)  granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum


Wet Ingredients

2 large eggs

1 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract


1 cup blueberries, washed and dried (optional)

1/4 cup chocolate chips (optional)

butter, for serving

maple syrup, for serving

 

Active Time 30 minutes

Total Time 30 minutes


  1. Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.

  2. Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.

  3. Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.


Serves four




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