Gluten-Free Recipe of the Week – Blueberry Buckwheat Pancakes
If you are following a gluten free diet it does not mean you have to give up some of your favourite treats. Dig into these delightful gluten free blueberry pancakes, they are the perfect indulgence on a Sunday morning for breakfast. They are almost ‘guilt free’, with no refined sugars, dairy or fats added.
2 tablespoons Morlife Dried Blueberries (alternatively you can use fresh or frozen blueberries)
3/4 cup buckwheat flour
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup rice/oat/almond milk
1 egg, beaten
1 tablespoon pure maple syrup or agave nectar
1 teaspoon vanilla extract
Fresh blueberries and strawberries to serve
Sift flours, baking powder and cinnamon into a large mixing bowl. Stir the flours until well combined, making a well in the centre.
In a separate bowl or large jug, mix together rice milk, egg, syrup and vanilla.
Gradually add the liquid mix to the flours, whisking the whole time. Whisk to ensure all lumps are removed.
Gently stir dried or fresh blueberries through pancake mixture.
Add a little more rice milk if you prefer a thinner pancake. Ideally let stand for 10 – 15 minutes before cooking.
Spoon pancake mixture into a medium-hot pan, cook for 2 – 3 minutes or until bubbles form on top side. Flip and cook a further 2 minutes.
To serve: top with fresh chopped strawberries and blueberries, sprinkle with ground cinnamon and drizzle a little maple syrup over if a sweeter taste is preferred.
Option: You can replace the coconut flour with buckwheat flour, however this will result in heavier more rustic pancake. Alternatively, you can experiment and try different gluten free flours to replace the coconut flour with. Other great gluten free flours to experiment with include: quinoa, brown rice, soy, amaranth, millet, sorghum, corn and many more.
No added Refined Sugar
No added Fat