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When my neurologist told me that some studies have shown low-gluten diets have helped others with migraines, I realized I’d have to tinker with some of my go-to recipes. It’s taken me years to come up with them, and I love having really good standard recipes for things like pancakes, coffee cake and cornbread.
You may have noticed a common trait: gluten. Luckily cornbread is an easy adaptation with gluten-free flour since there’s so much cornmeal. My pancake recipe is a carefully researched blend of white and wheat flours so that the consistency is ideal with a slightly healthy taste. When I started experimenting with gluten-free options, I found there are big differences among coconut flour, rice flour and different blends.
After about six months of experimenting, almost every weekend (we love blueberry pancakes in my house!), I’ve found the secrets:
- The flour, King Arthur Gluten Free Flour, which I find in the regular flour section as opposed to the gluten-free baking area of my supermarket.
- Letting the batter sit for 15 minutes.
A third semi-secret is using fresh blueberries, but that seems rather obvious, and I freeze fresh blueberries to use year-round and the pancakes are still awesome! (Tip: Do not to wash the blueberries until you take them out, because rinsing them when they are fresh can degrade the flavor.)
Here’s my recipe, so you too can make awesome gluten-free blueberry pancakes:
Gluten-Free Blueberry Pancakes
These are thick pancakes, which is necessary when you have nice, big blueberries, so make sure the heat isn’t too high, so they cook all the way through.
Makes about 12 pancakes
- 1 1/2 cups King Arthur Gluten Free Flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 Tbs. cinnamon (or more!)
- 1 cup milk
- 2 eggs
- 3 Tbsp. melted butter
- 1½ cups blueberries
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In a large measuring cup, stir milk and eggs together before adding to dry ingredients. Add melted butter at the same time and mix until just combined. Let batter sit for 15 minutes.
On a hot, greased (I use butter) griddle or large skillet, scoop pancake batter, add blueberries (go ahead and poke them down into the batter, which will help spread the batter out into a good pancake shape) and cook until top edges become dry. Then flip to cook the other side until golden brown. Rinse and scrape pan of cooked blueberry bits and re-grease between each batch. Serve with real maple syrup.
Adaptation for gluten eaters: To make my original awesome pancakes that aren’t gluten-free, use 1 cup white flour and ½ cup wheat flour. No need to let the batter sit, and you should flip the pancakes after you see air bubbles come through the batter.