I am so excited: I can now have blueberry pancakes! These gluten- and dairy-free pancakes are awesome… a wonderful change from the last couple of gluten-free pancake recipes that I tried. Those were pretty bad. I tried them twice, and each time was as bad as the last.
From what I’ve read about gluten-free pancakes/muffins, no gums etc are usually needed to hold the batter together. However, I had two fall apart on me when flipping, so I added a little psyllium, let the batter sit for a bit, and then tried again. They remainder of the pancakes were easy to flip and cooked perfectly.
These pancakes taste like soft oatmeal cookies… warm, oaty, cinnamony, with the addition of fresh plump blueberries. Admittedly, I like my blueberry pancakes packed full of blueberries, that is, they are blueberries held together with a little pancake batter… I mean, they are called blueberry pancakes after all!
They are perfect on their own, daintily dusted with icing (powdered) sugar, served with ice cream*, whipped cream* or drowned in syrup.
* dairy-, or dairy-free, of course; adding dairy to these pancakes will make them no longer dairy-free (just so you know…)
OAT AND BLUEBERRY PANCAKES (GLUTEN-, DAIRY- AND GUM-FREE)
Adapted from Yammie’s Gluten Freedom: Oatmeal Cookie Pancakes
Makes 5-6 – 9 cm (3.5 inch) pancakes
- 50 g (1/2 c) oat flour**
- 1 1/2 tablespoons raw cane (turbinado) sugar
- 1/2 tablespoon baking powder
- 1 tablespoon cornflour (cornstarch)
- 1 small pinch salt
- 1/2 teaspoon psyllium husks
- 1 egg, beaten
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons milk alternative, called “milk” from here on in
- 1/2 teaspoon vanilla
- 1 big handful fresh blueberries
** If you don’t have oat flour on hand, blitz some rolled oats in a food processor until it turns into a coarse flour
1. Combine the dry ingredients: oat flour, sugar, baking powder, cornflour (cornstarch), salt and psyllium husks together in a bowl.
2. Stir in egg, oil, milk and vanilla. Then carefully fold in fresh blueberries.
3. Let sit for 5-10 minutes. If the batter becomes too thick after sitting, adjust the consistency with a little more milk.
4. Heat a large frying pan over medium heat. Brush with oil. Use 2 heaped tablespoons of batter per pancake, spreading it into a 9 cm (3.5 inch) circle.
5. When golden on the bottom and bubbly on the top, flip and cook until golden on the other side. Repeat. Stack and serve. Enjoy!