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Monday, 09 November 2015 15:06

Gluten-Free Blueberry-Polenta Pancakes

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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

2 eggs

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.


Nutritional Information

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