My Jen
Hot Chocolate
Pesto Capellini
Carrot Pappardelle
Finger Limes
Modern BLT


Blueberry Pancakes

Gluten-free blueberry pancakes, accompanied with a cheese omelette and (of course) bacon.

1/2 C brown rice flour
1 Tbs tapioca starch
1 Tbs potato starch
2/3 tsp baking powder
1 tsp agave
1/8 tsp fine-ground sea salt
1 egg
2 Tbs butter, melted
2/3 C soy milk
1 tsp vanilla extract
1/2 pint blueberries
Scant oil
* for regular pancakes, use 2/3 C all-purpose flour instead of the first 3 items

Melt the butter in a small ramekin until just melted. Whisk the egg in a bowl, then add the remaining ingredients except the oil and blend well.

On a hot griddle or in a skillet, put a scant amount of oil so the surface is just covered. Drop 2 Tbs of mix. Allow to cook on one side until edges are starting to dry around. Flip carefully and cook for another minute. Remove and stack. Serve with syrup or warm agave.

Images by MadeForJen

No comments:

Post a Comment