Gluten-Free Blueberry Pancakes

Serves: 
About 14-16 (3-in.) pancakes

Chef Beth Hilson, author of Gluten-Free Makeover, developed a light, self-rising flour blend using sorghum and amaranth flours—both of which contain protein to help add structure to gluten-free items—blended with rice flour, tapioca starch and cornstarch. The result is a gluten-free pancake, chock full of blueberries, that looks and tastes very close to the original.

Ingredients

2 cups gluten-free self-rising flour blend (recipe follows)
1 tsp. baking powder
1/3 cup sugar
3 large eggs, separated
1½ cups milk
¾ tsp. vanilla extract
6 tbsp. unsalted butter, melted (or non-dairy buttery spread)
1 cup fresh blueberries or bananas, sliced

Gluten-Free Self-Rising Flour Blend
Yield: About 4 cups

1¼ cups white rice flour
1 cup sweet white sorghum flour
¾ cup amaranth flour
¾ cup cornstarch (3.5 ounces) or potato starch
¼ cup tapioca starch or flour
2 tbsp. baking powder
2 tsp. xanthan gum
1½ teaspoons salt 

Steps

1. Combine flour blend, baking powder and sugar in large bowl.

2. In another bowl, whisk egg yolks, milk, vanilla and butter until blended. Add mixture to dry ingredients in large bowl; whisk to blend.

3. In a separate bowl, beat egg whites until soft peaks form; do not overbeat. Fold half the whites into batter and blend. Gently fold in remaining whites; do not blend completely. (Bits of white foam should still be visible.)

4. Preheat griddle or flattop to 350°F-375°F. Lightly oil surface. With ¼ cup scoop, drop batter onto preheated griddle.

5. After batter has begun to set, sprinkle blueberries or banana pieces over surface. When underside is golden brown, flip pancake and cook an additional 3-5 min. or until browned on the second side. Serve with real maple syrup or blueberry compote.1. Combine all ingredients. Refrigerate until ready to use. 

Recipe by Chef Beth Hilson, author, Gluten-Free Makeovers, Glastonbury, Conn.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources