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.

Ingredients:
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

Directions:
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!
Enjoy!

Tina Turbin
PaleOmazing.com
GlutenFreeHelp.info

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