These are the best gluten-free pancakes EVER! We finally found a flour that tastes just like a “real” pancake. Although I rarely eat grains anymore in order to continue to manage thyroid and autoimmune disease, from time to time I’d like to enjoy a stack of pancakes or some biscuits and gravy and now I can. The trick is to use Cup4Cup flour. It was created by world-famous chef, Thomas Keller. This flour is pricy but worth every penny of it especially if you’re only treating yourself to pancakes once in a while. You can find Cup4Cup on Amazon, at some fancy retailers and in Whole Foods.
Keyword: blueberry, pancakes
2tspgrated orange zest/rind (*Optional, but I highly recommend adding the rind)
1cupCup4Cup gluten free flour
1cupalmond milk, unsweetened
2tbspunsalted butter, melted or avocado oil
1 large egg
1 tbspbutter or ghee or avocade oil
Start blueberry syrup recipe and make pancakes while syrup is in creation mode.
Instructions for Blueberry Syrup
Cook blueberries and water on medium-high heat for 10 minutes stirring occasionally. Turn heat off and stir in orange rind. If you'd like a sweeter syrup, add in 1 tbsp of raw honey and stir. Serve immediately while warm. Makes approx. 1 1/4 cups of sauce. Top your pancakes with a delightful pat of pastured butter and the blueberry sauce.
Instructions for Pancakes
Preheat oven to 200 degrees; have a baking sheet ready to keep cooked pancakes warm in the oven if need be.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Add butter or oil to the pan.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with butter and blueberry syrup.
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