Airy gluten-free pancake. My children love pancake probably due to the irresistible sweet maple syrup you can add to the pancake. This time, I want to make the pancake more nutritious and delicious on its own. Pancake with blueberry puree good for the eyesight. Nowadays, we are always looking at a screen blueberry that would help with that. Not only this, but it is also great for anyone who has high blood pressure, diabetes, and is good for mental health. I bought frozen blueberries from Costco they are big, juicy, and sweet blueberries. Fantastic to snack on.
Airy Gluten-free Pancake Recipe
1 1/4 cup gluten-free flour
4 tsp baking powder
3 tbsp butter
3 tbsp honey
1/2 cup Kirkland Frozen Blueberries
1 cup milk
pinch of salt
- In a large bowl, add in all the dry ingredients gluten-free flour, baking powder, and salt.
- With a small bowl, warm the butter. Then, add to the flour mixture. Mix.
- Next, crack the eggs into the big bowl. Combine together.
- Take a blender or food processor to pureed the frozen blueberries. Empty the puree berries into the large bowl. Stir
- Turn on the stove, when the stove is warm enough to add oil. Spread it around.
- Use a large spoon to scoop pancake batter into the pan. Let it cook for 3 – 5 minutes. And, then flip to the other side. Note: with the amount of water or fruit, the higher the water content. Higher chance the pancake will burn. Therefore, do keep an eye on the pancakes to prevent from burning. The pancake’s size is small good size for my children. This batter made about 10 small pancakes.
C and O love the blueberries pancakes. They had three each for breakfast and two each for after dinner. Of course, I am super excited my kids love the pancakes. These kids are super picky. No wonder people say kids can be the most difficult critic. Gluten-free pancakes can be eaten with blueberries on top with whipped cream. Or, some simple butter and syrup would be very tasty. If you love blueberries do have it with blueberries syrup.
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