Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Adding sour cream to the gluten-free pancake batter makes the pancakes extra moist and tender. Topping the pancakes with blueberries makes them extra tasty.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 2 pancakes and 2 tablespoons blueberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Add baking mix and salt to sour cream mixture, stirring just until moistened.

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  • Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute. Sprinkle each pancake with 1 tablespoon blueberries. Cook 1 minute or until edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes evenly with remaining 1/2 cup blueberries.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

229 calories; fat 11.6g; saturated fat 5.7g; mono fat 3.7g; poly fat 1.3g; protein 7.7g; carbohydrates 23.1g; fiber 1.5g; cholesterol 139mg; iron 0.8mg; sodium 365mg; calcium 153mg.
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