Gluten Free Superfood Pancakes
photo by YummySmellsca
- Ready In:
- 5mins
- Ingredients:
- 16
- Yields:
-
4 batches
- Serves:
- 4
ingredients
- 3⁄4 cup rice flour
- 1⁄3 cup millet flour
- 2⁄3 cup brown rice flour
- 2⁄3 cup sorghum flour
- 1⁄3 cup soy flour
- 1⁄4 cup tapioca starch
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1 tablespoon ground flax seed
- 1 tablespoon maca, powder
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon guar gum
- 1 teaspoon raw sugar
- 5 (1 g) packets stevia
- 1 cup dried blueberries
directions
- Whisk all ingredients together. Store in an airtight container in the pantry up to 4 months.
-
To make your Gluten Free Blueberry Pancakes you need:
- 2/3 cup milk or non-dairy milk.
- 1 egg.
- 1 tbsp canola oil or melted butter.
- 1 cup Gluten Free Blueberry Pancake Mix.
- In a bowl, whisk together the milk, egg and oil until well blended.
- Add the Gluten Free Blueberry Pancake Mix and whisk until well blended.
- and smooth.
- Let stand for 10 minutes.
- Cook on a greased preheated, griddle, flipping halfway through.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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