Gluten Free, Dairy Free Brown Rice and Buckwheat Blueberry Pancakes

  • U Serves 3 People
  • P Prep: 00:10
  • P Cook: 00:10
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Nutritional Facts

per 1 serving size (Recipe makes 3 servings)


Amount Per Serving


Calories 214

Calories from Fat 32


% Daily Values*


Total Fat 3.59

5.52%


Saturated Fat 0.43

2.15%


Polyunsaturated Fat 0.97


Monounsaturated Fat 0.52


Cholesterol 0.00

0.00%


Sodium 366.42

15.27%


Potassium 406.62


Total Carbohydrate 35.83

11.94%


Dietary Fiber 4.49

17.96%


Sugars 2.14


Protein 7.98


Vitamin A 3.00%

Vitamin C 3.00%


Calcium 12.34%

Iron 11.75%


* Nutritional Values are estimated and may vary

³ Description

Fluffy gluten free pancakes with a light buckwheat flavor and lots of berries.

² Ingredients

   

q Directions

1. In a large bowl, mix buckwheat flour, brown rice flour, amaranth preferred gluten free flour (with xanthum gum or add 1/4 tsp gum), almond meal, cinnamon, nutmeg, salt, cream of tartar, and baking soda.

2. Add lemon juice to soy milk, to make "butter milk". Add "butter milk", egg white, and vanilla to flour mix. Fold in blueberries (for best results don't use frozen blueberries- defrost them or pancakes seem to come out soggy).

3. Cook over medium-low heat like normal pancakes, cover with desired toppings and enjoy not getting glutened :D

Note: I have tried this recipe, minus the lemon juice, with almond milk instead of soy and it was much more watery. If you would like to sub for soy, add milk gradually until desired consistency.

Recipe Submitted by Christina Duckworth