You will LOVE these gluten free blueberry pancakes: they’re thick, soft and incredibly fluffy, absolutely packed with blueberries and super easy to prepare. They’re amazing served with some maple syrup, yogurt or fresh fruit – and guaranteed to make your breakfast (or brunch) extra special.
1/2tspxanthan gum(omit if your GF flour blend already contains xanthan gum)
1UK medium/US largeegg, room temperature
3/4cup+ 1 1/2 tbsp (200 mL) whole milk, room temperature
2tbspmelted unsalted butter, plus extra for buttering the frying pan
1/2cup(~60 g) fresh or frozen blueberries(Note 2)
In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.
In a separate bowl, whisk together the egg, milk and melted butter.
Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
Gently mix in the blueberries.
Heat a skillet or frying pan over medium-high heat until a drop of water sprinkled on it sizzles and bounces. Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it. If necessary, use the back of a ladle or spoon to nudge the batter into a more circular shape.
Cook the pancake for about 2 minutes over medium-high heat, until the edges are set (not sticky to the touch) and bubbles appear on the top surface. Flip the pancake and cook for a further 2 minutes on the other side.
Once done, transfer the pancakes onto a plate lined with kitchen paper/paper towel – the kitchen paper will absorb any condensation that forms under the hot pancakes. Depending on the size of your skillet/pan, you can cook 2 – 3 pancakes at once. Be sure to butter the skillet before you start cooking the next batch of pancakes.
Repeat with the rest of the batter, this recipe makes six approximately 4-inch pancakes.
The pancakes are best served warm immediately after cooking with maple syrup, fresh fruit or other toppings, but they stay moist and fluffy for a few hours afterwards.
Note 1: I used Doves Farm Freee plain gluten free flour blend with no added xanthan gum. You can also mix up your own gluten free flour blend, with 50% white rice flour, 30% potato starch and 20% maize flour.Note 2: If using frozen blueberries, mix them into the batter straight from the freezer, without thawing. As you cook the pancakes in several batches, the blueberries in the batter might start to thaw and the extra moisture can dilute the batter slightly. If that happens, add 1 – 2 tablespoons of extra gluten free flour blend, folding it in gently, until you reach the original batter consistency.
Recipe by The Loopy Whisk (www.theloopywhisk.com).