Baked Gluten-Free Blueberry Pancakes
Without gluten acting as a binding, GLUTEN-FREE pancakes can be a bit fragile to flip over. We’ve solved that challenge by baking them.
This recipe makes a big batch since these pancakes keep well and are great for breakfast on-the-go.
Makes about 1 1/2 dozen 4-inch pancakes
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 3 1/2 c. Nature’s Path GLUTEN-FREE Crispy Rice Cereal
- 1 1/2 c. GLUTEN-FREE old-fashioned oatmeal, such as Bob’s Red Mill brand
- 1/2 c. sugar
- 1/2 c. raw, unsalted sunflower seeds
- 1/3 cup dried blueberries
- 2 tsp. GLUTEN-FREE baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 2 1/4 c. well-shaken buttermilk, plus more if needed
- 2 tbs. safflower oil
Directions:
- Set one rack in center and another below it. Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Place Crispy Rice Cereal in bowl of food processor and grind into flour. Transfer to a large bowl. Stir in oatmeal, sugar, sunflower seeds, dried blueberries, baking powder, baking soda, cinnamon, and salt.
- In processor, blend eggs, buttermilk, and oil. With a fork, stir liquid into dry ingredients just enough to create a lumpy batter. Do not over-stir!
- Set a heaping tablespoon of batter per pancake onto parchment. As you go, flatten each with back of spoon into 3-inch circles. If batter is too thick, stir in additional buttermilk as needed.
- Bake until golden brown around the edges, 30 to 40 minutes. Gently peel from paper and serve hot.
- Refrigerate leftover pancakes for up to 5 days or freeze for up to 3 months. Reheat them in a microwave or toaster oven.
