Flapjacks, griddlecakes, pancakes--call them what you will--they're an American favorite, and with good reason. Don't forget to serve them on January 28, National Blueberry Pancake Day.
2.6 ounces potato starch (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup water
2 tablespoons butter, melted
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
3/4 cup fresh blueberries
How to Make It
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, sugar, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through eggs) in a medium bowl; stir with a whisk. Add to flour mixture, stirring until smooth. Fold in blueberries.
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 1/4 cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.
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