Saturday, January 5, 2013

Blueberry Pancakes - Gluten Free, Egg Free, Dairy Free Option

1/2 medium banana
1 cup gluten free flour blend 
3/4 cup milk or milk substitute
1 Tablespoon packed brown sugar
2 Tablespoons canola oil
3-1/2 teaspoons baking powder*
1/4 teaspoon salt
1/2 cup blueberries (fresh or thawed and drained if frozen)

  • Mash banana in mixing bowl with fork.
  • Add remaining ingredients and beat with electric mixer on medium speed until smooth.
  • Heat pan on stove top over medium heat.
  • Pour batter onto greased pan, about 1/4 cup at a time.
  • Cook pancake until edges are dry. Flip and cook other side until golden brown.

*I use Hain Pure Food Featherweight Baking Powder. It's gluten free, sodium free, and corn free.

Makes: 5-6 pancakes

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