October 16, 2012
Glutenfree Blueberry-Flax Buttermilk Pancakes
I love pancakes. Growing-up Sunday mornings were my favorite time of the week. It always meant a big breakfast with bacon and pancakes. Lots and lots of pancakes, piled high with butter and real maple syrup. My two boys have carried on my love of pancakes. Their eyes go wide when they see me pulling out the griddle to make their favorite breakfast food. However, after I started having problems eating gluten pancake breakfasts were something that I wasn't able to enjoy. Luckily I found that brown rice flour can work beautifully in pancakes and they can be a part of a healthy breakfast routine. Recently, I made a new recipe for Gluten free Blueberry-Flax Buttermilk Pancakes from Everyday Food magazine, which looked delicious and perfect for a big breakfast.
This recipe has 11 ingredients. It takes a total of 30 minutes, all of which is active and makes 4 servings. Since the original recipe was not gluten free, I obviously made a number of modifications. First instead of all-purpose flour I used brown rice flour. I used low-fat buttermilk instead of full-fat and frozen blueberries. I made no further ingredient modifications. Instead of a skillet I made my pancakes on a griddle, which I love since the pancakes always come out evenly browned. I always melt a tablespoon of butter on my griddle when making pancakes, it makes the outside delicious. I followed the remainder of the recipe as written.
I loved how light and fluffy these pancakes turned out. It's the worst feeling when you try a new pancake recipe and they end up flat and tasteless. These pancakes were nothing like that. Plus with 18 grams of protein per serving they are a great breakfast option. This is definitely a recipe I would make again in the future.
For the recipe go to Blueberry-Flax Buttermilk Pancakes.