Gluten-free Lemon Blueberry Pancakes
Amidst the experimentation of different types of gluten-free recipes, I discovered Cassava flour. It's the first gluten-free flour I've tried that tastes exactly like regular flour in recipes. Pancakes were a great test subject regarding texture and taste. I took my pancake recipe and modified it to include Cassava flour and coconut sugar (and did this lemon blueberry version just for fun!)
Ingredients
- 1 egg
- 1 cup Cassava flour
- 1 cup milk
- 2 tbsp oil
- 1 tbsp vanilla
- 1 tbsp coconut sugar may use honey or maple syrup
- 1 tbsp baking powder
- 1 tbsp lemon juice
- 1 tsp lemon extract
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup blueberries
Instructions
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Beat egg until fluffy.
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Mix in all ingredients, except blueberries, and stir just until smooth.
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Stir in blueberries.
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Fry as usual, over medium-low heat, by 1/4 cup per pancake.
