There really is no better way for a celiac to start the LONG WEEKEND (yes, we’re having a long weekend here in Canada this weekend), than with a nice stack of celiac-friendly pancakes. The only thing that would make that better is if those pancakes are topped with a delicious homemade blueberry sauce.
I made these pancakes when we went camping the last time. By mixing all of my dry ingredients together before leaving home, all I had to add was milk, eggs & oil when I was ready to fry them up. I also cooked up this sauce before we left, and just reheated it before pouring it on top of the pancakes. These pancakes are really, really good. They are actually better than my “regular” pancakes that I used to make. We all enjoy these on a Saturday morning, and I hope you will too!
Delicious Gluten-Free Pancakes
1 cup brown rice flour
3 Tbsp. tapioca flour
1/3 cup potato starch (or cornstarch)
2 Tbsp ground flax seed
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
3 Tbsp canola oil
1 1/2 to 2 cups buttermilk (depends on how thick you want your batter)
1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, ground flax seed, sugar, baking powder, baking soda, salt and xanthan gum. Stir in eggs, buttermilk and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Blueberry Breakfast Sauce
1/2 cup sugar
1 Tbsp cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
1/2 tsp almond extract (optional)
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
NOTE: This blueberry sauce would also be great on waffles, ice cream, cheesecake, etc. Yummy!
Source: Based on recipes from AllRecipes.com