I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.
In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.
When I do gluten free baking, I always use Cup 4 Cup. I’ve tried other brands and the flavor and texture just don’t suit my palate. Cup 4 Cup even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!
Sometimes I even like the Cup 4 Cup version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. I haven’t made pie crust or bread with it (yet!), but I’m sure I’ll be impressed. When it comes to cakes, bars, and cookies you can’t go wrong.
I’m not being paid to say this. I wish I was. Hey, Thomas Keller, need a spokesperson for Cup 4 Cup??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!
What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.
The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!
1 ½ cups Cup 4 Cup gluten free flour
3 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
2 tablespoons vegetable oil, plus additional for cooking
1 1/3 cups unsweetened almond or coconut milk
1 teaspoon pure vanilla extract
2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work
Preheat oven to 200 degrees F.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.
Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.
Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup
Recipe adapted from Bobby Flay