Monday, April 15, 2013

Gluten Free Blueberry-Lemon Pancakes

My pancake-lovin' sweetie fell hard for these, and didn't even think to ask if they were gluten free until he'd polished off a huge stack of them and gone back for seconds. You could serve these to anyone, whether they care about them being vegan or gluten free or not. Everyone at the table will be happy.

Blueberry-Lemon Pancakes
makes about 16 (1/4 cup) pancakes

1 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca flour
1/4 cup flax meal
1 T baking powder
1/4 tsp salt
1/2 tsp powdered ginger
1 banana, well mashed
zest of one organic lemon
1 T apple cider vinegar
2 cups water or almond milk
1 1/2 cups frozen blueberries
1/2 cup chopped walnuts

Stir the dry ingredients together in a large bowl.
Stir mashed banana and other wet ingredients together in a separate bowl.
Pour the wet into the dry and mix well.
Stir in the blueberries and walnuts last.
Cook on a hot griddle or non-stick pan until about an inch around the edges looks dry. Flip and cook the other side for a minute or so, depending on your griddle. Serve with maple syrup and sliced bananas.