The perfect way to start the day.
I’m not one to toot my own horn, but these pancakes honestly were the best pancakes I’ve ever had. They were light, fluffy, perfectly balanced, not too sweet, with a hint of sourness from the blueberries. I couldn’t have been happier with my breakfast choice this morning.
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup quinoa flakes
1/8 cup tapioca flour
1/4 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1 free-range organic egg
3/4 cup unsweetened almond milk
1 tablespoon agave nectar
Preheat a cast iron skillet or griddle on medium heat.
Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth, slightly runny but still holds its shape.
Test to see if your pan is hot by flicking water on it. If the water sizzles, you’re ready to cook!
Grease the pan with a bit of cooking spray or vegan butter (I use butter – it gives a better flavor to the cakes and is healthier).
Ladle the batter onto the pan and sprinkle with frozen wild blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2 – 3 minutes. Flip them over and cook for another few minutes.
Karina states that gluten-free pancakes are best served fresh off the pan, but I keep mine warm in the oven so Matt and I can enjoy them together. In my experience, they hold their shape and consistency quite nicely when warmed. So place your ready-to-eat pancakes on a plate and stick them in a warm oven, heated to about 150 degrees F.
Serve with vegan, soy-free butter and Vermont maple syrup…Bone Appetito!