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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Gluten-Free Pancakes with Wild Blueberries

(plant-based, gluten-free, oil-free, salt-free)

Serves 2-3         Prep time = 15 minutes         Cooking time = 20 minutes

These light, tender flapjacks are a lazy Sunday morning ritual in my home. Super nutritious, very low in fat and high in flavor and fiber, they are based on chickpea, buckwheat and oat flours (you can substitute other gluten-free grain flours like millet, quinoa, teff or amaranth to mix it up.)  Sweetened with dried dates or apricots and served with juicy wild blueberries, you can skip the maple syrup and never miss it!

 

Ingredients

1 cup chickpea flour

½ cup buckwheat flour

½ cup oat flour

1 full tbs non-aluminum baking powder

1/3 cup date or apricot paste* or to taste

1 1/4 - 1 /2 cups unsweetened almond milk or other low-fat plant milk

2-3 cups fresh or frozen wild blueberries for topping

1 tsp Ceylon cinnamon

a good dusting of freshly grated nutmeg

2 tsp vanilla extract

 

* To make a thick fruit paste, pit the dates, quarter the dried fruit, cover barely with water, microwave to 1 minutes or until soft. Cool and blend in a food processor until quite smooth, scraping down the sides of the bowl. Use a thick paste for these pancakes.

 

Directions

Preheat non-stick fry pan on medium flame. Preheat over to 100-120°F/37-49°C.

 

In a food processor or blender combine plant milk, fruit paste and vanilla; blend well.

In a mixing bowl, combine the flours, baking powder, cinnamon and nutmeg. Add the blended liquids, mixing well.

Allow batter to rest a few minutes to thicken.

Using a 1/3 cup measure, ladle batter onto skillet, allow borders to solidify, flip. Adjust heat to achieve a golden brown surface. Transfer to a heated plate in a low oven to keep warm.

 

Hint: A thicker batter, i.e. using slightly less plant milk, will produce a fluffier pancake that rises higher. Make sure these cook a bit longer, over a slightly lower flame. Personally, I love these, but if you prefer thinner pancakes, use a bit more plant milk or water.

 

Serve & Garnish: Heat wild blueberries 1-2 minutes in a microwave or a few minutes on the stove top until they release their juices. Serve your pancakes, individually or stacked on warm plates. Top with the berries and berry juices. A thin drizzle of maple syrup is optional. Enjoy!

Gluten-Free Pancakes with Wild Blueberries