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Blueberry Pancakes

Hands-on time 14 mins
Total time 14 mins
Yield Serves 8 (serving size: 2 pancakes)
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.

Ingredients

  • 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

Nutrition Information

  • calories 187
  • fat 9.6 g
  • satfat 2.8 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 4.8 g
  • carbohydrate 21 g
  • fiber 1.4 g
  • cholesterol 56 mg
  • iron 0.7 mg
  • sodium 342 mg
  • calcium 137 mg

How to Make It

  1. 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.

  2. 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.

  3.  

Gluten-Free Baking