Gluten Free, Dairy Free Brown Rice and Buckwheat Blueberry Pancakes

³ Description

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

² Ingredients

•  1/3 cup Brown Rice Flour
•  1/4 serving (serving = 1/4 cup) Arrowhead Mills Organic Buckwheat Flour
•  1 serving (serving = 1/4 cup) Bob's Red Mill Gluten Free All Purpose Baking Flour
•  1/8 serving (serving = 1/4 cup) Trader Joe's Just Almond Meal
•  1 large Egg White
•  1 tbsp Vanilla Extract
•  1 tsp Cinnamon
•  1/4 tsp Nutmeg (Ground)
•  1 tsp Cream Of Tartar
•  1/2 tsp Baking Soda
•  1 dash Salt
•  3/4 serving (serving = 1 cup) Silk Unsweetened Soymilk
•  1 tbsp Lemon Juice (Canned or Bottled)
•  1/4 serving (serving = 1/4 cup) Bob's Red Mill Amaranth Flour

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.