It’s the New Year, a time when people consciously work to change their diets. We thought it was a great time to share Steve’s gluten free blueberry pancakes with you.
The new buzz word in food is “gluten intolerance”. These days, a lot of people seem to be facing this issue. My theory is that it has to do with how adulterated our food supply has gotten People’s bodies are reacting. They aren’t programmed to recognize a lot of this “new” food and don’t want it.
Thankfully, I don’t have a gluten issue, but I am sensitive to gliadin, a protein found in wheat, so I avoid it. These days, I’m eating very few grains and then sparingly. For the most part, the ones I do eat fall into the category: ancient grains. We buy organic food as much as possible. Occasionally, I eat brown rice and Steve sometimes uses brown rice flour for cooking. The blueberries can be fresh in season; frozen berries also work well.
These gluten free blueberry pancakes combine almond meal, coconut flour and brown rice flour. We use conventional almond meal as most stores don’t stock organic. We found a source on the Internet source, but when we factored in shipping three pounds, it topped $18 a pound. We balked. We eat these gluten-free blueberry pancakes slathered in grade B organic maple syrup.
Gluten Free Blueberry Pancakes
½ cup brown rice flour
3/8 cup almond flour
2 TBS coconut flour
1 TBS baking powder
1 cup almond milk
1 TBS grapeseed oil
1 cup blueberries
Mix the flours and baking powder and set aside. In a separate bowl thoroughly mix the almond milk, eggs and oil. Stir the liquids into the dry ingredients, just enough to mix. A few lumps are OK.
Heat a nonstick pan or well seasoned cast iron pan and coat lightly with grapeseed oil. Ladle a cup of batter into the pan. Sprinkle a handful of berries over the batter. When the pancake bubbles and the edges begin to firm, flip the pancake and cook for a couple of minutes more. Repeat until you have used all the batter.