These have to be some of the fluffiest pancakes I have made in a while, and being Gluten Free, they don't make you feel bloated afterwards. Even if you eat too many of them, like I did!
The blueberries add the most delicious burst of flavour and moisture. No wonder blueberry pancakes have been around for such a long time. They're always a winner.
These are made from a Gluten Free Plain Flour Mix which is a combination of Tapioca, Rice Flour and thickener. These are all very 'white' flours, which is why I tend to normally stick to Buckwheat, brown rice flour (which are less processed) and a little tapioca flour for my flour mix. But as you'd be aware, different flours produce different results. So it's good to try different things. All though these were darn tasty, I do try to go more for nutritional value then I do for looks and fluffiness. So for me, these are a 'sometimes' treat.
The rest of the family absolutely loved them however, as they taste just like 'normal' pancakes, and sometimes, that's exactly what you want. But fortunately still no dairy, eggs, refined sugars etc. So they are a whole lot better than anything you'd buy on the shelves.
So a happy family, means a happy Jo.
I hope you give them a try
Jo xx
Blueberry Gluten Free Pancakes
(Serves 2-3)
1 & 1/4 cups Gluten Free All Purpose Plain Flour
1 banana sliced
2 Tbsp granulated stevia (or natural sweetener of choice)
1 & 1/2 tsp baking powder
1 Tbsp coconut oil
1 & 1/4 cups unsweetened soy milk (or milk of choice)
Pinch of salt
1 cup fresh blueberries
Mix dry ingredients in a bowl
Blend wet ingredients in a small blender until smooth
Pour wet into dry and stir until just combined
Ladle batter into pan as required, and drop a few blueberries into each pancake
Cook over low heat until bubbles form, then flip and cook on other side
I topped with rice malt syrup, stevia icing mix and more fresh blueberries