Gluten-Free Blueberry Pancakes Recipe

Gluten-Free Blueberry Pancakes Makes about 8 Pancakes If you're on a gluten-free diet or suffer from Celiac's disease, you shouldn't feel deprived of simple pleasures such as pancakes. Gluten-free has become big business for the food industry. Purchasing pre-packaged gluten-free products doesn't necessarily mean you're receiving a healthy meal. They could be packed with toxins and chemicals that don't match up with a healthy lifestyle. The ingredients in this recipe are easy to find, are in expensive, and are nutritious. The blueberries provide immune supportive Vitamin C. If you don't have or don't enjoy coconut milk, you can substitute with regular milk. I feel quite confident that if you fed these to your kids, they wouldn't notice a difference between these and 'regular' pancakes! • 1 Cup Millet Flour - you can find millet flour in bulk food stores or in organic sections of grocery stores or any health food store • 1 Tsp. Baking Powder • ½ Tsp. Baking Soda • 1 Cup Coconut Milk • 1 Egg • ½ Cup Blueberries • 2 Tsp. Coconut Oil • Pure Maple Syrup 1. Preheat a lightly oiled griddle over medium-high heat. 2. Combine flour, baking powder, and baking soda. 3. Make a well in the center. 4. In a separate bowl, beat together egg, milk and oil. 5. Pour milk mixture into flour mixture. 6. Beat until smooth. 7. Gently fold in the blueberries. 8. Pour or scoop the batter onto the hot griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with a little maple syrup. Recipe created by Janet Perry C.H.N., CSNC Certified Holistic Nutritionist™, Certified Reiki Master / Teacher

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