Gluten-Free Blueberry Oatmeal Pancakes

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 12 pancakes

Nutritional value per serving:

Calories 341, total fat 9.5 G., saturated fats G., proteins 5 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.

Gluten-free blueberry oatmeal pancakes - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

1 cup gluten-free flour mix, recipe below
0.25 cup almond flour
0.25 cups millet flour
1 tbsp. baking powder
1/2 cup blueberries
0.5 tsp salt
1.75 cups milk
2 large eggs at room temperature
0.25 cups canola oil, plus extra for greasing
2 tablespoons of honey
2 tsp vanilla extract
0.5 tsp almond extract, optional
0.25 cups oatmeal
Butter
Sliced roasted almonds for garnish
Warm maple syrup for garnish

Gluten-free flour mix

3 cups (435 g) white rice flour
1.5 tbsp. (190 gr.) tapioca flour
0.75 cups (120 g) potato starch
1 tbsp (8 g) xanthan gum
1.5 tsp. (5 gr.) salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, almond flour, tapioca, eggs, milk, vanilla extract, almond extract, rolled oats, blueberry, almond, honey, maple syrup, starch

Cooking the dish according to the recipe:

Gluten-free flour mix: In a separate bowl, mix together rice flour, tapioca flour, potato starch, xanthan gum and salt.

The flour mixture prepared according to the recipe below will yield more than you need for the pancakes. Transfer the remaining flour to an airtight container and store in a cool, dry place or in the refrigerator. You'll need it for next time.
For pancakesIn a large bowl, combine 1 cup gluten-free flour mix, almond flour, millet flour, baking powder, and salt. (Set aside any remaining gluten-free flour mix for later use.)

In a medium bowl, whisk together milk, eggs, oil, honey, vanilla, and almond extract, if using, then gently fold in the gluten-free flour mixture and blueberries.

Heat a large skillet and grease it with butter. Drop the batter into the skillet in 1/4 cup portions and spread it out to form a 3-inch (8-cm) circle. Cook over medium heat until the bottom of the pancake is golden brown, about 2 minutes. Flip the pancake over and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to a plate and top with almonds and maple syrup.

Author of the recipe - Silvana Nardone is the author of gluten-free recipe books.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Desserts / Pancakes, fritters, waffles, sandwiches / / American cuisine

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