How to make gluten free Blueberry Pancakes

Gluten is a protein found in wheat and other grains including: pasta, bread, cereals, rye, spelt, kamut, triticale, barley, and other baked goods. You can easily substitute wheat flour and other grains with gluten-free ones without sacrificing the flavor. Avoiding gluten is easier than you may think!
I am sure you and your family will enjoy these gluten-free pancakes!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 cup tapioca flour
• 1/4 cup potato starch
• 1/4 cup millet flour
• 2 tablespoons of sugar
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of xanthan gum
• 1/4 teaspoon of salt
• about 2/3 cup of milk
• about 2 tablespoons of unsalted butter
• 2 teaspoons of grated lemon zest
• 1 egg
• 1 teaspoon of vanilla extract

1. Sift the flours, the potato starch, the baking powder, the sugar, the baking soda, and the xanthan guam together in a bowl. Add in the salt, the milk, the melted butter, the lemon zest, the vanilla extract, the egg, and whisk until smooth.
   Let the batter stand for about 5 minutes.

2. In a large skillet, heat some butter over medium-hight heat and pour 1/4 cup of batter onto the skillet and cook until bubbles appear (about 2 to 5 minutes).

3. Flip the pancakes and cook until browned on the other side.
   Serve while still warm.
   
   From the Yoga Journal (August 2009)

Tips & Warnings

• You can stir in some blueberries (fresh or frozen)

[kaldrich88]

on 7/29/2009 cant wait to make these gluten free blueberry pancakes for my mom! 5*