We have a love for pancakes in the Young Household, they’re not just for breakfast but for dinner too. Sometimes we use the same pancake recipes but change the syrups to apple pie, strawberry, blueberry, or a simple syrup. Giada De Larentis has a delicious almond pancake I shared recently.
Driscoll’s has delicious pancake recipes like Lemon Ricotta Pancake Recipe or for added antioxidants from a superfood like blueberries, try the gluten-free blueberry pancake below.
- 1¼ cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon ground flaxseeds (flaxseed meal)
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup whole milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1½ teaspoons vanilla extract
- 1 cup Driscoll's Blueberries
- Maple syrup
- Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside.
- In a separate bowl, whisk together milk, egg, oil, and vanilla.
- Whisk flour mixture into egg mixture just until combined.
- Fold in blueberries.
- Lightly grease a large nonstick griddle or skillet over medium heat.
- Pour heaping ¼ cup batter onto griddle.
- Cook about 3 minutes, or until edges are dry and the bottom is golden.
- Flip pancake and cook 2 to 3 minutes longer or until lightly golden.
- Adjust heat as needed to prevent burning.
- Place pancakes on a heatproof platter and keep warm in the oven.
- Repeat with remaining batter.
- Drizzle with maple syrup to serve.
About Driscoll’s, Only the Finest Berries:
Driscoll’s is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality strawberries, raspberries, blackberries and blueberries in the world, in an effort to continually delight all berry consumers. Driscoll’s is the preferred berry partner of some of America’s leading chefs and culinary institutions.
Originally on mommayoungathome.com February 3, 2013