Gluten-free blueberries pancakes
35
12
6 (12 pancakes)
Yes
Ingredients
- 2 eggs, whites and yolks separated
- 250 ml (1 cup) of 2% M.G. milk
- 45 ml (3 tablespoons) of 2% M.G. nature flavoured yogurt
- 125 ml (1/2 cup) of buckwheat flour
- 60 ml (1/4 cup) of brown rice flour (found in a natural food store)
- 15 ml (1 tablespoon) of cornstarch
- 2,5 ml (1/2 teaspoon) of baking powder
- 125 ml (1/2 cup) of fresh blueberries
- 5 ml (1 teaspoon) of non-salted melted butter
- 125 ml (1/2 cup) of maple syrup
Preparation
Side-by-side mode
- In a bowl, whisk egg yolks with milk and yogurt until obtaining a homogeneous preparation.
- In another bowl, mix buckwheat flour with rice flour, cornstarch, and baking powder. Make a hole at the center of the dry ingredients and gradually add the liquid ingredients. Mix with a whisk until the preparation is smooth and homogeneous.
- With an electric mixer, beat egg whites until firm peaks form. Carefully add egg whites to the egg yolks by folding the mixture with a spatula. Add blueberries.
- Preheat oven to 120°C (250°F).
- Brush a non-stick pan with butter. Heat the pan on medium heat. Pour about 60 ml (¼ cup) of dough into the pan. Cook three pancakes at a time for about 2 minutes until the first side is roasted. Turn the pancakes around and cook for 2 minutes until the other side is cooked.
- Place the cooked pancakes on a baking plate and bake them in the oven. Continue cooking the pancakes, being careful to add a bit of melted butter between each cooking step.
- When serving, pour a bit of maple syrup over the pancakes.
