2013 – Gluten Free Living
I have to admit pancakes are one of my weaknesses, along with pizza and anything sweet. It’s been six weeks since I’ve put one of these jewels in my mouth. I love pancakes of any kind. I should have taken stock in IHOP when I was young! I love chocolate chip pancakes, chocolate chocolate chip pancakes, red velvet pancakes, carrot cake pancakes, pumpkin pancakes, New York cheesecake pancakes, and even plain buttermilk pancakes. Pancakes served with lots of sweet syrup and I’m satisfied and content for several hours.
But this is my dilemma–I’m not only trying to abstain from refined flours and be gluten free, I’m trying to be careful with sugar, high fructose corn syrup, MSG, soy lecithin and all other other hydrogenized proteins and garbage you find in lots of processed foods these days. I’ve been craving pancakes but I wanted to make the healthiest option possible plus stay true to my commitment to remain gluten free this year.
So I bought a package of gluten free pancake mix made by Arrowhead Mills at our Sprouts grocery store last week. I also bought a large container of maple syrup to serve with the pancakes. I wanted to find a recipe that would use healthy ingredients. Then I noticed on the back of the pancake mix bag a wholesome pancake recipe so I thought I’d give it a whirl. Wow, am I so glad I did. This recipe called for honey instead of sugar which sold me right away. I added blueberries to the recipe and included all the extra ingredients they recommended for variety.
These Gluten Free Blue Pancakes are spectacular. A little honey, vanilla, and cinnamon provide delicious flavor. The thick pancake batter is dense but the texture is really mouthwatering. If you prefer a thinner batter you can always thin it out some. I thought these pancakes were delectable with blueberries oozing out of each pancake and more blueberries served as garnish. The maple syrup dripping down over the sides adds an extra punch. These Gluten Free Blueberry Pancakes are so hearty and filling, too. For me, there’s no comfort food quite like pancakes or pizza! So I offer you these marvelous pancakes as my ultimate comfort food.
If you’re looking for a wholesome, healthy, gluten free, sugar free pancake recipe that’s high on taste along with being quick and easy to prepare, consider this wonderful breakfast recipe. Your kids will love these pancakes too and never even realize they’re eating a healthier, gluten free option. So if you’re trying to eat healthier, or on a gluten restricted diet, choose this delicious breakfast option the next time you have the urge for a sweet treat. You’ll be so glad you did!
Gluten Free Blueberry Pancakes turned out to have incredible taste as well as impressive appearance.
This recipe made three 5″-diameter pancakes. It was actually more than I could eat in one setting.
Don’t these Gluten Free Blueberry Pancakes with maple syrup look wonderful?
Here’s a forkful of these scrumptious pancakes.
This was about all I could eat before becoming completely stuffed!
Here’s what I did.
Here’s what I used.
Place pancake mix in a mixing bowl.
Here’s what the ingredients looked like.
I whisked the ingredients together before I realized they had suggestions for increasing the flavor of the pancakes.
I started with 1/4 cup blueberries and then increased it to 1/2 cup because 1/4 cup seemed too skimpy.
Fold blueberries into mixture.
Here I’ve added the second 1/4 cup of blueberries to the mixture to get better coverage of blueberries in the pancakes.
This is what the mixture looked like.
Then I saw Arrowhead Mills suggestion for vanilla and cinnamon. Here I’m adding vanilla.
I added a full teaspoon of cinnamon rather than the half teaspoon they recommended. The cinnamon flavor was subtle but key to enhancing the flavors of these pancakes.
Here I’ve added the extra ingredients.
Here the batter is completely mixed. (Probably over-mixed but they still turned out wonderfully).
I dipped a half-cup measure into the pancake batter to measure out the pancakes.
Here’s a picture of the pancakes as they began cooking. Look at how many juicy blueberries are in the batter! I love blueberries and I liked having more than 2 or 3 blueberries in each pancake! I wanted lots of them.
Here I’ve turned the pancakes over to the other side.
This is the last pancake cooking.
Here’s breakfast! Doesn’t this recipe for Gluten Free Blueberry Pancakes with Maple Syrup look superb?
Here’s what the pancakes looked like after I’d eaten a good bit of them.
Hopefully you can see the texture of these sumptuous pancakes. They were a real treat for me, I assure you. Yet these were a whole lot healthier without the corn syrup, all the butter dripping down over all the pancakes, and all the sugar usually included in many recipes.
Here’s the recipe.
GLUTEN FREE BLUEBERRY PANCAKES
(Recipe adapted from Arrowhead Mills Organic Gluten Free Pancake & Baking Mix package)
1 cup Arrowhead Mills Gluten Free Pancake & Baking Mix
1 egg, beaten or egg substitute
1 tbsp. canola oil
1 tbsp. honey
¼ cup plus 1 tbsp. milk (or use rice dream, almond breeze, or soy milk)
1 tsp. vanilla
1 tsp. cinnamon
½ cup fresh blueberries
fresh blueberries for garnish
Stir pancake mix, egg, oil, honey, milk, vanilla, and cinnamon, only until lumps disappear. Gently fold in blueberries. Cook on preheated (375°-400°) lightly oiled griddle or pan, turn when bubbles form on surface and edges begin to dry. I used green pans that don’t require oil for cooking and just cooked on medium on the stove top. Use less liquid for thicker pancakes. Use more liquid for thinner pancakes. This made three 5” pancakes. Serve pancakes with maple syrup or homemade blueberry glaze, if desired.
OTHER SUGGESTIONS: Instead of blueberries, mix it up with these healthy alternatives: raspberries, sliced strawberries, blackberries, diced, peeled apples, plums, pears or peaches, sliced bananas, chopped nuts, chopped dates or figs, pitted cherries or other fruit.
Healthy, gluten free, sugar free, quick and easy–these Gluten Free Blueberry Pancakes are wonderful. If you’re on a gluten-restricted diet, consider this amazing alternative.
Yum, yum! Doesn’t this picture make you want to eat a bite?
The maple syrup has seeped into the pancakes. It has much better flavor than the cheap corn syrup sold in stores today.
Try a bite! Go ahead and indulge in these juicy Gluten Free Blueberry Pancakes.
You may also like these recipes:
- Gluten-free pancake mix worth trying (minnesotatransplant.wordpress.com)
- Celebrate National Pancake Day With 9 Healthy Recipes (news.health.com)
- It’s National Blueberry Pancake Day with Driscoll’s (candoitmom.com)
- Blueberry Coconut “Buttermilk” Pancakes (Gluten and Dairy-Free) (taliamarcheggiani.com)
- Egg-Free Almond Meal Blueberry Pancakes (dequelleplaneteestu.com)
- Driscoll’s to Celebrate National Blueberry Pancake Day on January 28 (virtual-strategy.com)
- Gluten Free Red Velvet Pancakes (glutenfreerecipebox.com)
- Van’s Gluten Free Pancakes, Waffles and French Toast Review and Giveaway (glutenfreerecipebox.com)
- Gluten Free Cran-Orange Chocolate Protein Pancakes (sharonkoski.com)
- A Quick Blueberry Syrup for Waffles and Pancakes (tamarindandthyme.wordpress.com)