Pancakes & Blueberry Syrup by The Deglutenizer

Hey guys! Today we’re doing something majorly simple: pancakes. Yes, everyone loves pancakes, and why not? They’re delicious, and most of us can manage it pretty well by the time we’re tall enough to reach the stovetop. Unfortunately, it’s pretty difficult to get gluten-free pancakes right, because there’s no gluten to hold them together. So here’s my totally bomb recipe for gluten-free pancakes that are sure to impress friends and family, even if they normally think your food is weird. Oh, and bonus recipe below, homemade blueberry syrup! Pancakes- Ingredients: Dry- ¾ c. gluten-free all-purpose flour ½ c. rice flour 2 tbsp. sugar 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt ¼ tsp. xanthan gum (optional) Wet- 1 ¼ c. buttermilk 2 tbsp. oil 1 egg ½ tsp. flavored extract (vanilla, almond, orange, etc.) Directions: 1. Use the muffin method to combine ingredients (mix up the dry team, mix up the wet team, stir the wet into the dry). 2. Stir mixture until just combined. Some lumps are okay. Do not over-mix. 3. Set batter aside about 10 minutes. Get pan or griddle hot over medium heat while batter rests. Grease pan/griddle liberally with oil or butter before dosing pancakes. 4. Use 1/4c.-1/3c. dry measuring cup to dish batter into pan. Pancakes are ready to flip when bubbles around edges have popped and made holes, and top is no longer shiny. 5. Flip pancakes by scooting spatula under edge nearest center of pan, then working spatula edge under pancake toward outside of the pan. Drag overhanging edge of pancake toward center of the pan, then turn wrist to flip pancake. Repeat to flip all pancakes. Don’t lift pancakes to flip; overhanging edges will break off because there’s no gluten. 6. Second side will cook in about half the time as the first side. Serve pancakes hot with blueberry syrup (recipe below), butter, maple syrup, or any other topping. Blueberry syrup- Ingredients: ½ c. orange juice ¼ c. sugar pinch of salt 1-1 ½ c. frozen blueberries Directions: 1. Combine all ingredients in a small pot over medium-low heat. 2. Bring to simmer, stirring occasionally. 3. Drop heat to low, and continue to reduce, stirring occasionally. 4. Turn burner off once reduced by half. Serve over warm pancakes. The Deglutenizer Blog: http://thedeglutenizer.weebly.com/blog/pancakes-blueberry-syrup Like me on Facebook! http://www.facebook.com/TheDeglutenizer Follow me on Twitter! http://twitter.com/TheDeglutenizer Follow me on tumblr! http://thedeglutenizer.tumblr.com Follow me on Pinterest! http://www.pinterest.com/thedeglutenizer/