Blueberry Pancakes, GF AND Yet Fat and Sassy!

Who know it would be so difficult to find a really tasty gf pancake recipe?  Tried a few and found some too dry and some too bland.  It took me just about 2.5 years to find ones I really liked.  Fat, tender and flavorful.  I don’t miss my old wheat based pancakes anymore.  Plus these are super easy to make; dump and stir.  Sorry, no ready made box mix used here but I am considering making a dry mix version of this recipe so I can blend them together in a hurry.  Soon, when I can find the time to figure out the way to do it best, then I will be ready to make almost instant pancakes from scratch!They are from Elizabeth Hasselbeck’s cookbook.  I am generally not a fan of celebrity cookbooks but this recipe is worth sharing.

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So try these and you will find them to be fat and utterly yummy.  I put blueberries in mine but they are good plain and would taste fantastic with chocolate chips added on top! My three year old grandson loved them the other week.  We sprinkled a little cinnamon in our batter too.

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I think someone already took a bite out of one of these beauties!

Elizabeth’s GF Pancakes

1 cup sweet sorgum flour

½ cup sweet rice flour

¼ cup tapioca flour

2 tbsp. sugar

2 ½ tbsp. baking powder

1 tsp. guar gum

¼ tsp. salt


1 2/3 cup 2% milk

2 eggs

½ tsp. vanilla

4 tbsp. butter; melted plus more for griddle frying

Topping: ¼ cup fresh blueberries, sprinkle of cinnamon

Directions: Whisk the dry ingredients in a large bowl.  Mix the next three ingredients in a small bowl, whisk well, mix in the melted butter, whisk.  Pour into the dry ingredients, mix with whisk just until no dry shows.  If the batter looks too thick add 1-2 more tablespoons milk and stir up. I heat the griddle while I do the mixing so it is all ready when the batter is mixed; it doesn’t keep well; to get the fattest puffiest pancakes the secret is mix briefly and you have to bake them right away.

Heat griddle until hot, add some butter, I like to use a big kitchen spoon to measure and I do 3 or 4 pancakes on my cast iron griddle at a time. Sprinkle 3-5 berries on top of each pancake and add a sprinkle of cinnamon.  Let them cook until the edges look set; about 2-3 minutes.  Turn with flat spatula turner.  Let cook 1-2 more minutes.  Do not flip again.  Serve with maple or blueberry syrup.

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