These pancakes are gluten-free, easy to make, and they don’t require a lot of special ingredients. This is a must-have recipe if you have gluten-free friends coming over for brunch.
SOY FREE OPTION GLUTEN FREE OPTION OIL FREE
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 20 minutes
YIELD: 10 pancakes
INGREDIENTS:
FOR THE DRY INGREDIENTS:
- 1 cup (96 g) rolled oats, processed in a food processor to a coarse flour texture (make sure they are
marked gluten-free) - 1/2 cup (56 g) almond meal
- 1/4 cup (40 g) brown rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
FOR THE WET INGREDIENTS:
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 1/2 cups (355 ml) unsweetened nondairy milk (use soy-free)
- 2 tablespoons (14 g) ground flaxseed mixed with 1/4 cup (60 ml) warm water
- 1 tablespoon (15 g) sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (220 g) blueberries, fresh or frozen
INSTRUCTIONS:
- To prepare the dry ingredients, mix all the ingredients in a large bowl. Set aside.
- To prepare the wet ingredients, add all the ingredients except for the blueberries to a food processor and purée.
- Add the purée to the dry ingredients. Mix with a wooden spoon until thoroughly combined. Gently fold in the blueberries.
- Heat a nonstick skillet over medium–low heat. Drop the batter by the spoonful onto the pan. You can cook a few at a time, but don’t crowd them in the pan. You will want to use a large spatula to flip these because they are not as sturdy as pancakes that contain gluten.
- Cook until the entire top surface of the pancake looks dry and then flip and cook a few minutes more until the pancake is cooked through.
NUTRITIONAL INFORMATION:
PER PANCAKE:
- 172.9 calories; 5.5 g total fat; 1.2 g saturated fat; 6.4 g protein; 22.2 g carbohydrate; 5.1 g dietary fiber; 0 mg cholesterol.
