Gluten-free oat pancakes with blueberries – a detailed recipe preparation. Nutrition value of one portion: (only one 2 fritters) Calories 341, total fat 9.5 g, saturated fat g, protein 5 g., carbohydrates 60 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Sylvanas Nardone – author of recipes for gluten free diet
AT ремя: 30 мин.Difficulty: easy Quantity: 12 fritters Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pancake
- 1 tbsp. gluten-free flour mixture, see recipe below
- 0.25 Art. almond flour
- 0.25 Art. millet flour
- 1 tbsp. l baking powder
- 1/2 tbsp. blueberries
- 0.5 tsp salt
- 1.75 Art. milk
- 2 large eggs at room temperature
- 0.25 Art. canola oil and optionally for lubrication
- 2 tbsp. l honey
- 2 tsp vanilla extract
- 0.5 tsp almond extract, optional
- 0.25 Art. oatmeal
- Butter
- Chopped roasted almonds for decoration
- Warm maple syrup for decoration
Gluten Free Flour Mix
- 3 tbsp. (435 gr.) White rice flour
- 1.5 tbsp. (190 gr.) Tapioca flour
- 0.75 Art. (120 gr.) Potato starch
- 1 tbsp. l (8 gr.) Xanthan gum
- 1.5 tsp (5 gr.) Salt
Recipes with similar ingredients: rice flour, almond flour, tapioca, eggs, milk, vanilla extract, almond extract, Hercules flakes, blueberries, almonds, honey, maple syrup, starch
Recipe preparation:
- Gluten-free flour mix: mix in a separate bowl rice flour, tapioca flour, potato starch, xanthan gum and salt. Flour mixture prepared as described below. recipe, get more than necessary for pancakes. Shift the remaining flour in a sealed container and put in a cool dry place or in the fridge. She will come in handy for the next times.
- For pancakes: in a large bowl, mix 1 tbsp. gluten free flour mixture, almond flour, millet flour, baking powder and salt. (Set aside the rest of the gluten-free flour mixture next time). Вa medium-sized bowl, beat the milk, eggs, butter, honey, vanilla and almond extract, if you use it, gently mix gluten-free flour mixture and blueberries.
- Heat a large frying pan and grease with butter. Spread the dough in portions of 0.25 tbsp. in the pan and distribute to make a circle of 8 cm in diameter. Cook on medium heat, until the pancake becomes golden below, about 2 minutes. Turn over and fry the pancake until it becomes lush and baked, about 2 more minutes. Put pancakes on a plate and add on top almonds and maple syrup.
