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.

Recipe by Cooking Light July 2014

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Recipe Summary

total:
14 mins
hands-on:
14 mins
Yield:
Serves 8 (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

187 calories; fat 9.6g; saturated fat 2.8g; mono fat 2.4g; poly fat 0.9g; protein 4.8g; carbohydrates 21g; fiber 1.4g; cholesterol 56mg; iron 0.7mg; sodium 342mg; calcium 137mg.
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