Perfect Blueberry Pancakes

Pancakes are easy. For regular gluten eating people and for gluten-free people. You see, my theory is that gluten-free people over think the humble pancake. They start messing with a bunch of different flours and add eggs and then they begin to wonder if they need extra leavening and before you know it, the uncomplicated meal becomes way too complicated. First rule--you don't need a lot of flours to make pancakes work. You just need a relatively high starch ratio (I use my own semi-all purpose mix). Second rule--don't mess around with eggs. Go vegan here even if it's not your inclination. Vegan pancakes are beyond easy and don't require any egg replacer. Third rule--for this recipe, keep it simple. I used blueberries, but you could use any fruit you want. Or skip the fruit altogether. I guarantee they'll taste like the pancakes you used to have pre-diagnosis. Fluffy, light, and absolutely delectable. I'll post more specialized pancakes in the near future. Because, really, I eat a lot of pancakes. Brunch is kind of my thing. Go make some pancakes!

Note:If you don't have the GF mix already pre-mixed, try using 1/2 cup sorghum, 1/2 cup tapioca starch, 1/6 cup millet and 1/2 tsp xanthan gum (or guar gum). This should equal 1 1/6 cup. Reduce the milk to 3/4 cup (keep vinegar the same) and if the mixture is too thick, add more milk 1 tbsp at a time until you reach the right consistency.

Perfect Blueberry Pancakes

Ingredients
1 1/4 cup GF Flour Mix
1 Tbsp baking powder
1/4 cup granulated sugar
1/2 tsp salt
2 Tbsp oil
1/3 cup water
1 cup non-dairy milk + 1 tsp mild vinegar (or use buttermilk if not vegan)
1 tsp vanilla
1/2 - 1 cup blueberries

Directions:
In a large bowl, stir together all the dry ingredients. Make a well in the center and all the wet ingredients. Whisk all ingredients together until smooth and well-incorporated.

Spray a large skillet with cooking spray and heat over medium low to medium. Using a 1/4 cup, pour pancakes one at a time onto the skillet and cook until the pancake puffs and bubbles form and the top looks semi-dry. This should take 3 -5 minutes depending on your heat source. Flip the pancake and cook for approximately anotther 1 -3 minutes. Remove from heat and smother in pure maple syrup, fresh fruit, or whatever your fancy.

Makes 6-10 pancakes

COST BREAKDOWN
GF Flour $2.25
Baking Powder $.10
Granulated Sugar $.15 (lazy guestimation)
Sea Salt $.001 (also not typo--$3 for 5lb bag )
Oil $.04 ($2 bottle has 95 tbsp)
Milk $.16 ($1.30 for half gallon *total score by the way*)
Vanilla $.15
Blueberries $.83 ($2.50 for 12 oz

TOTAL=$3.68, $.36-$.61 per pancake

Posted in: $5 and under,breakfast,ready in under 30 min,vegan