1/2 cup of gluten-free all-purpose flour
1/2 cup of GF cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
How to make it
- Mix together all dry ingredients
- Beat the eggs, then add in the melted butter and buttermilk.
- Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
- Melt some butter in a skillet on medium high. Dollop in about 1/4 cup of batter. Wait for the
bubbles to appear and begin popping, then flip over the pancake.
- Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Based on 1/4 cup of batter, the recipe makes 12 pancakes.
Each pancake has: calories 82; protein 3 g; fat 3 g; sodium 253 mg; sugar 3 g