Gluten-free Blueberry Cornmeal Pancakes
1 cup brown rice flour
1/2 cup oat flour
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon arrowroot
Pinch salt
2 cups unsweetened almond milk
2 teaspoons apple cider vinegar
1 tablespoon flax meal
1 tablespoon safflower oil
1 teaspoon maple syrup
1 cup fresh blueberries
Pan spray, for pan
Preparation
Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients with flax meal in a separate bowl until bubbly. Stir wet ingredients into dry ingredients and mix until well incorporated. Fold in blueberries.
Heat skillet and spray with oil. Pour about 1/4 cup pancake batter into skillet over medium flame. When you start to see bubbles forming and the edges getting done, it’s time to flip the pancake. Heat on other side for one to two minutes and remove from skillet. Repeat with the rest of the pancake batter.
Thanks to Christy Morgan of The Blissful Chef for this recipe!
