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Gluten Free Blueberry Pancakes

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Gluten Free Blueberry Pancakes

Servings

6

Calories

0

Author:

Giada De Laurentiis

Image of Gluten Free Blueberry Pancakes

Ingredients

  • 1 1/4 cup brown rice flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup buttermilk
  • 3 eggs (separated)
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries

Instructions

  1. Heat a griddle over medium low heat.
  2. In a medium bowl, whisk together the rice flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the buttermilk, egg yolks and vanilla. Using a rubber spatula, mix the wet ingredients into the dry and allow to rest while you beat the egg white.
  3. Place the egg whites in a medium bowl. Using a handheld mixer on medium speed, beat the whites until they hold soft peaks, about 2 to 3 minutes. Using a rubber spatula, fold the whites into the wet mixture. Lightly oil the griddle. Using a 1/4 cup measure, scoop the batter onto the preheated griddle and cook for about 2 minutes. Dot the pancakes with blueberries and continue to cook another 30 seconds. Flip the pancakes and cook an additional 3 minutes on the other side. Continue with the remaining batter and blueberries. Serve with warm maple syrup.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
32 grams
Protein
7 grams
Fat
3 grams
Saturated Fat
1 grams
Cholestrol
82 milligrams
Sodium
284 milligrams
Fiber
2 grams
Sugar
5 grams
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gluten free
nut free
vegetarian

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