Friday, December 18, 2015

Gluten-Free Blueberry Cinnamon Pancakes

Hello Honeyville fans! It's great to be back with you again. My name is Tina Turbin and I am the author for the websites PaleOmazing and Gluten Free Help. I love cooking Paleo and Gluten-Free recipes, and wanted to share one with you that I know you'll love.

These pancakes are a delicious addition to any breakfast and a terrific way to start the day! These Paleo Gluten-Free Blueberry Cinnamon Pancakes can be frozen and easily reheated. Kids love them in their lunch boxes for a mid-day on-the-run-snack.

Reap the protein benefits from the almond flour and the eggs and the additional surprise from the potential health benefits from cinnamon. These are paleo friendly and most certainly gluten-free.

1 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Honeyville Tapioca Starch
1/4 tsp Salt
2 tsp Baking Soda
2 Tbsp Cinnamon
4 large Eggs
4 Tbsp Water or Milk of choice
3-4 Tbsp Honey or Maple Syrup
3 Tbsp Butter or non-stick cooking spray
1 tsp Apple Cider Vinegar or White Vinegar
1 cup frozen Blueberries, dusted lightly with some additional Tapioca Starch

Mix the almond and tapioca starch, salt, cinnamon and baking soda in a medium-sized bowl.
Mix well.
Add the eggs, sweetener, and liquid into another bowl.
Mix well.
Add dry into wet ingredients.
Combine thoroughly.
Mixture should be pourable and if not, add a touch more liquid (water or milk).
Stir in vinegar.

Gently fold in frozen berries.
Heat skillet with a little butter to coat or non-stick cooking spray.
Spoon the batter into hot skillet, about 2 tablespoons per pancake, or 1 for silver dollar-sized.
Turn heat down and flip over after about 45 seconds.
Serve warm with syrup of your choice and butter.
Warm with butter, maple or blueberry syrup tastes exceptional!

Tina Turbin

1 comment:

FaylinaMeir said...

Usually when I follow other people's recipes I find myself very let down. However in this case I was pleasantly surprised!!
If you think real hard they do in fact taste like a pancake. They'd never pass for white flour pancakes but they are very close in texture to a wholemeal pancake. I did change a few things however. I didn't want to risk wasting lots of eggs so I divided the recipe in 1/4th. I knew all that baking soda was enough salt so I omitted the salt, good thing to because I still think there was too much baking soda. Next time I've probably cut it in half. I only used half the cinnamon which for me was perfect. I also just added water in place of maple syrup. (since I was adding some on top anyways) Even without the sweetener the pancake tasted good on it's own. I also didn't add fruit simply because I had a bad track record with fruit in pancakes (of them not cooking).
I used some ghee to fry them up and made tiny pancakes. They cooked up quick and all the way through. I was very pleased! I dipped them in a little maple syrup and a generous amount of butter. If anyone is wondering here are the nutritionals for the pancakes as I described them. =) definitely a good "cheat" meal if you're following low(er) carb!

calories 386
Total Fat 31 g
Saturated Fat 7 g
Monounsaturated Fat 12 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 170 mg
Sodium 705 mg
Potassium 308 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 2 g
Protein 14 g