Gluten Free Blueberry Pancakes
Servings
15
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
- Heat a griddle over medium low heat.
- 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.
- 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.
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