Being gluten-free for the last 9 years has taught me how to makeover recipes so I can enjoy them too! Yesterday, I was craving pancakes and I will tell you, I have tried a zillion pancake mixes. The mixes aren’t that great and often have ingredients I don’t like to eat in them.
So…yesterday I had no mix but had Bob’s Red Mill Gluten-free Flour, which is 1-to-1. For those of you that are newbies, this is the best GF flour when you are starting out because you can just substitute cup for cup with any recipe. This means, no complicated fraction or math problems to work out. Sometimes the recipes t
urn out well, sometimes, you have to make additional changes to the recipe.
I decided to go old school and pull out the trusty red and white cooking Bible! I grew up with this, my mom had one, my grandma had one, it seemed like any house we visited had one! Here is the book I am talking about, in case you’ve never seen it and the original “Favorite Pancakes” recipe.
As the picture to the left shows, I did make a few substitutions and added some pumpkin pie spice, because I love it! I also added about 3/4 c wild, frozen blueberries from Trader Joe’s. Now, the reason I used these over regular frozen blueberries is that they are much smaller in size than the regular blueberries.
Be cautious using regular frozen blueberries as they are larger and will have more water release during the cooking process if they are still frozen. Because these are so small, I simply added these wild blueberries to the batter frozen.
The batter will be a little thick, so when you put the batter in the pan, spread it out into dollar size pancakes using a spoon. Cook as you would a regular pancake. It will be best to use a non-stick pan, spray or butter to keep the pancakes from sticking. I know there are a lot of people who would prefer not to use those items, no problem! Do what is best for you! That’s why cooking at home is so great, YOU are in control!
In a few minutes, you will have great homemade pancakes from scratch, gluten-free and taste better than any mix I’ve ever tried out there! And they are fast! Total time, about 15 minutes for about 14 small pancakes.
Try these next time you have a craving for pancakes! Recipe can also be made with regular flour or as is for those that don’t need to worry about gluten intolerance, sensitivity or Celiac disease.
Bon Appétit !
Gluten-Free Blueberry Pancakes Makeover Recipe
- 1 -1/4 c sifted Gluten-free 1-to-1 flour, such as Bob’s Red Mill 1-to-1 GF Flour
- 3 tsp baking powder (most are naturally gluten free, but check your labels)
- 1/2 tsp salt
- 1 beaten egg
- 1 c unsweetened, vanilla almond milk
- 2 tbsp EVOO
- 3/4 c frozen, wild blueberries – unsweetened
- 1 tsp (or to taste) pumpkin pie spice
Sift together dry ingredients. Combine beaten egg, milk and EVOO. Add the wet ingredients to the dry ingredients. Incorporate, stirring until just moistened. Fold in frozen wild blueberries, gently. Cook on a hot skillet, pan or griddle, cooking pancakes on both sides. Makes about 14 dollar-sized pancakes.