Gluten Free Blueberry and Lemon Hotcakes

Gluten Free Me Team

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Gluten Free Blueberry and Lemon Hotcakes

Just in time for the weekend? These fluffy gluten free hotcakes are so delicious even those who aren’t gluten intolerant will love them!

 

 

 

 

 

Credit https://bit.ly/2WlBde9

Ingredients

  • 1 cup brown rice flour
  • ½ cup ground almonds (almond meal)
  • 1 tablespoon cornflour
  • 2 teaspoons baking powder
  • ½ cup caster sugar
  • ½ teaspoon sea salt
  • 1 cup buttermilk
  • 2 large eggs, size 7
  • 1 tablespoon rice bran oil
  • finely grated zest 1 large lemon
  • 1 teaspoon vanilla extract
  • 1 punnet blueberries
  • butter or vegetable oil for cooking
To serve
  • Pure maple syrup
  • Sour cream or yoghurt (optional)
  • Blueberries

Directions

  1. Preheat the oven to 100°C and place a cake cooling rack inside.
  2. Whisk the rice flour, almonds, cornflour, baking powder, caster sugar and salt together in a large bowl.
  3. In a separate bowl, whisk the buttermilk, eggs, oil, lemon zest and vanilla together. Pour the wet ingredients into the dry ingredients and stir together until just combined then mix through the blueberries.
  4. Heat a large sauté pan over a medium heat and rub with a little butter or oil.
  5. Ladle in ¼ cups of the batter, gently spreading them out a little and leaving space between each one so you can easily turn them over.
  6. Cook for 3 minutes until they’re golden on the bottom, have started to puff up and beginning to set on top. Turn down the heat if they’re browning too fast.
  7. Gently turn over and cook for another 1½-2 minutes then transfer to the rack in the oven. The hotcakes are very tender so take care when turning.
  8. Wipe out the pan and re-butter between batches.
  9. To serve: Stack the pancakes on plates and drizzle with maple syrup and a dollop of sour cream or yoghurt.
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Directions

  1. Preheat the oven to 100°C and place a cake cooling rack inside.
  2. Whisk the rice flour, almonds, cornflour, baking powder, caster sugar and salt together in a large bowl.
  3. In a separate bowl, whisk the buttermilk, eggs, oil, lemon zest and vanilla together. Pour the wet ingredients into the dry ingredients and stir together until just combined then mix through the blueberries.
  4. Heat a large sauté pan over a medium heat and rub with a little butter or oil.
  5. Ladle in ¼ cups of the batter, gently spreading them out a little and leaving space between each one so you can easily turn them over.
  6. Cook for 3 minutes until they’re golden on the bottom, have started to puff up and beginning to set on top. Turn down the heat if they’re browning too fast.
  7. Gently turn over and cook for another 1½-2 minutes then transfer to the rack in the oven. The hotcakes are very tender so take care when turning.
  8. Wipe out the pan and re-butter between batches.
  9. To serve: Stack the pancakes on plates and drizzle with maple syrup and a dollop of sour cream or yoghurt.