Sunday, September 07, 2008

Blueberry pancake happiness!

I've always been a fan of Bob's Red Mill products, but only yesterday ran across their Gluten-Free pancake mix and got very excited. Just last week we drove by an IHOP and I sadly mentioned out loud that I hadn't had a blueberry pancake in years. They used to be my favorite as a kid, especially with the blueberry syrup (I believe an outrageously purple tongue is the right of every American kid).

Anyhow, the mix couldn't be easier to use: just add milk of choice (mine was almond milk) and a little cooking oil. This pancake mix is based on potato starch, sorghum flour, tapioca flour and corn flour -- and since most commercially-prepared gluten-free items are usually made with rice or flax, these alternative flours worked perfectly within my food allergy restrictions. I added in some fat blueberries, adjusted to add a little more milk than the recipe, and ended up with light fluffy, blueberry pancakes. Hooray! A little maple syrup, few strips of crisp bacon, a cup of coffee, and a strawberry-mango smoothie made for a perfect Sunday brunch. Ahh. Purple tongue, here I come!

CORRECTION: I'm sorry, this is NOT egg-free, you need to add one according to the instructions, but of course can try an egg substitute here. Just changed the tag.

1 comment:

Heidi said...

Gosh, Living GF + Rice free is tough! I'd love to see more of your GFRF recipes. Blueberry pancakes sound yummy. It's somewhat comforting to know I'm not the only asian person who can't have gluten and rice (and a myriad of other foods).