- Calories 187
- Fat 9.6g
- Satfat 2.8g
- Monofat 2.4g
- Polyfat 0.9g
- Protein 4.8g
- Carbohydrate 21g
- Fiber 1.4g
- Cholesterol 56mg
- Iron 0.7mg
- Sodium 342mg
- Calcium 137mg
Blueberry 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.
How to Make It
Step 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.
Step 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.
Step 3
Gluten-Free Baking
