Monday, April 25, 2011

Wheat-Free Blueberry Pancakes

These are the best tasting blueberry pancakes.  The have no wheat and are very easy to make.

Prep Time: 5-10 minutes
Total Time: 20-25 minutes
Servings: 6 (2, 6 inch diameter pancakes per serving)
Calories: 230 calories per serving (does not include toppings)


1 cup of barley flour
1 cup of oat flour
1 tablespoon of baking powder
1 tablespoons of vegetable oil
2 eggs
1 tablespoon of honey or brown rice syrup
2 teaspoons of vanilla
1 1/2 cups of soy milk (may use rice or almond)
1 cup of fresh or frozen blueberries

Preheat grill to approximately 250-275 degrees

Add all ingredients except blueberries to a medium sized bowl and whisk together until all lumps are gone.

When grill is ready, using a pancake ladle, add pancake mix to grill.  Add blueberries by hand on top of each pancake depending on preference.  Pancakes are ready to turn when bubbles form on top of them.    Add toppings of your choice but please use real maple syrup, not syrup made from high fructose corn syrup, caramel coloring, artificial sweeteners, or other dyes and additives used in fake syrups.  Your taste buds and body will thank you.    



Anonymous said...

These pancakes sound good.
If you use frozen blueberries, is there anything special you have to do before or after you put them on the pancakes because, well, because they are frozen?
Thank you.

Donna said...

I don't do anything special except take them out and place them in a dish while I'm making the pancake batter. You could also rinse and drain them briefly if they have ice crystals and toss them in a little flour to dry them out. Also, I use a nonstick grill AND butter so the blueberries don't stick when I flip them.