Rice Flour Blueberry Pancakes Recipes

BLUEBERRY PANCAKES

Steps:

• Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
• Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
• Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
• Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

ALMOND FLOUR BLUEBERRY PANCAKES

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BLUEBERRY PANCAKES USING CAKE FLOUR

Steps:

• Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
• Sift and whisk all dry ingredients in a bowl.
• Whisk milk & eggs in separate bowl.
• Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
• Mix in 3 tbsp of melted butter.
• Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
• Cook until surface is bubbly and turn over until second side is browned.

BLUEBERRY PANCAKES RECIPE BY TASTY

Steps:

• In a blender, blend everything besides the blueberries.
• Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

RICE FLOUR BLUEBERRY PANCAKES

Steps:

• Mix the flour, salt and baking powder well Whisk in the milk and egg Fold in the blueberries Heat a cast iron (or any) skillet to medium hot and pour in a generous spoonful with the blueberries evenly distributed Cook each side till golden brown and serve with blueberry (or any other) jam or maple syrup and a fresh squeeze of lime juice. And butter of course if weight is not an issue! This is good for 2 not very hungry people or 1 hungry person. Increase the quantities depending on the number of people and how hungry they are. Leftovers can be eaten as an afternoon or late night snack cold or warmed with cream cheese and jelly etc. etc.!