Blueberry Pancakes - Gluten-Free

Blueberry Pancakes – Gluten-Free

1 Cup flour – part corn flour and part Gluten-Free flour mix

2 TBLsp white sugar

1/3 tsp Xantham

1 tsp egg replacer

½ tsp salt

2 tsp baking powder

½ cup milk – I use almond milk but any milk works fine

1 egg

2 TBLsp melted butter

1 ripe banana – mashed [optional]

1 +/- cup fresh blueberries - If using frozen, thaw them first.  If they are watery, decrease the amount of milk.]

Stir together all dry ingredients into a medium sized mixing bowl. 

Mix in milk, egg and butter.

Add banana and blueberries.

With large serving spoon, drop batter into preheated heavy skillet.

Cook over low heat until bottom is light brown and then flip over.  Cook completely.

The banana is optional but it greatly enhances the texture of the pancakes.

 

Often, the batter is rather thick.  Sometimes I leave it thick – almost like a scone – and cook with a lid on the pan.  Other times I thin the batter with more milk or water.

We have three different varieties of blueberries – one early, one mid and one late season. 

The late season berries are the best tasting but the early season berries are ready in June.

We also have wild huckleberries that ripen in autumn and make superb pancakes.