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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

  1. Beat egg until fluffy.

  2. Mix in all ingredients, except blueberries, and stir just until smooth.

  3. Stir in blueberries.

  4. Fry as usual, over medium-low heat, by 1/4 cup per pancake.