Gluten-Free Buttermilk Blueberry Pancakes
Lyme disease has a tendency to make people hyper-sensitive to foods and chemicals they never had trouble with prior. One of the most common of these is gluten. Unfortunately, it can also be extremely difficult to avoid. In addition, most baked goods that are advertised as gluten-free are severely lacking in the taste department.
Luckily, through experimentation and suggestions from friends with Lyme, Celiac's, or other conditions that react poorly to gluten, I've been able to find a few tricks. Honestly, these pancakes are some of the best I've ever had, and that includes gluten-filled ones. They have a rich, full taste, and are so incredibly soft they just melt in your mouth.
Even if I could have gluten, I'd rather have these!
- 1¼ Cups Oat Flour
- 4 Tbsp Agave Nectar
- 1 Tsp Gluten-Free Baking Powder
- 2/3 Tsp Gluten-Free Baking Soda
- ½ Tsp Sea Salt
- 1 Egg, Lightly Beaten
- 1¼ Cup Buttermilk
- ¼ Cup Olive Oil
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Pure Maple Syrup
- ½ Cup Blueberries
1. Preheat pan to medium heat or 320 degrees F.
2. Combine dry ingredients in a large bowl. (Flour, Baking Powder, Baking Soda, Salt).
3. Whisk together remaining ingredients (except blueberries) in a separate bowl until the consistency is even.
4. Pour the liquid ingredients into the dry while stirring until batter is well-mixed.
5. Stir in blueberries.
6. Pour 2-3 tbsp of batter into the pan. Cook until bubbles appear in the center. Flip and let cook for another 2 minutes or until golden. Repeat this step for each pancake.
Yeilds about 1 dozen.