Gluten-free Pancakes with Blueberry Syrup

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: American
Keyword: blueberry, pancakes
Servings: 4

Ingredients

Blueberry Syrup

  • 2 cups frozen blueberries
  • 1/2 cup water
  • 2 tsp grated orange zest/rind (*Optional, but I highly recommend adding the rind)
  • 1 tbsp raw honey

For Pancakes

  • 1 cup Cup4Cup gluten free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk, unsweetened
  • 2 tbsp unsalted butter, melted or avocado oil
  • 1 large egg
  • 1 tbsp butter or ghee or avocade oil

Instructions

  • 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.