Rice Flour Blueberry Pancakes Food
RICE FLOUR PANCAKES
These pancakes are light and very yummy!
Provided by ilikeit
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h15m
Yield 2
Number Of Ingredients 5
Steps:
- Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
- Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 66.7 g, Cholesterol 283.9 mg, Fat 16.6 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 4.5 g, Sodium 711.4 mg, Sugar 3.5 g
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
ALMOND FLOUR BLUEBERRY PANCAKES
Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!
Provided by Personal20
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
- Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g
RICE FLOUR BLUEBERRY PANCAKES
Categories Berry Breakfast Kid-Friendly Quick & Easy Wheat/Gluten-Free
Yield 3-4 pancakes
Number Of Ingredients 10
Steps:
- Mix the flour, salt and baking powder well Whisk in the milk and egg Fold in the blueberries Heat a cast iron (or any) skillet to medium hot and pour in a generous spoonful with the blueberries evenly distributed Cook each side till golden brown and serve with blueberry (or any other) jam or maple syrup and a fresh squeeze of lime juice. And butter of course if weight is not an issue! This is good for 2 not very hungry people or 1 hungry person. Increase the quantities depending on the number of people and how hungry they are. Leftovers can be eaten as an afternoon or late night snack cold or warmed with cream cheese and jelly etc. etc.!
BLUEBERRY PANCAKES USING CAKE FLOUR
A recipe from Bon Appetit, Summer 2002. Different twist for batter using the cake flour. It makes a more crepe'like' pancake. Looks really pretty, very white. Cooking these in a very small round pan will give you perfectly round pancakes. My family loves these with jam! NurseDi's (On Zaar) Strawberry pancakes are still are top favourite, those are fluffy traditional pancakes. These ones are nice for a little variety.
Provided by Luvfood
Categories Breakfast
Time 50m
Yield 15-20 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
- Sift and whisk all dry ingredients in a bowl.
- Whisk milk & eggs in separate bowl.
- Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
- Mix in 3 tbsp of melted butter.
- Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
- Cook until surface is bubbly and turn over until second side is browned.
Nutrition Facts : Calories 571.9, Fat 13.4, SaturatedFat 7.2, Cholesterol 122, Sodium 656.7, Carbohydrate 100.3, Fiber 5.9, Sugar 37.5, Protein 15.1
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