The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

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.

The BEST Gluten Free Blueberry Pancakes

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.

The BEST Gluten Free Blueberry Pancakes

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!

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

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

Instructions

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

Notes

Recipe adapted from Bobby Flay

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End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

I do a lot of online shopping. Maybe a little too much. It’s just so easy to order the things I want and need and have them arrive at my house in a surprisingly rapid fashion.

Paying for shipping just isn’t okay with me, though. More and more places offer free shipping, as well as free returns. Woo hoo! Some places still haven’t caught up with the rest of the world and make me pay for shipping. And then there are those sites where I have to spend a certain amount to get free shipping.

End of Summer Peach and Plum Pie

Maybe it’s $35, maybe its $55. Whatever it happens to be, I’ve somehow convinced myself that it’s better to think of more things to buy, than pay for shipping. More stuff is clearly better than wasting $10 or $12 on shipping, right? Have you ever found yourself doing this?

I never had an issue with Amazon, but they recently upped their free shipping threshold, so now I have to spend like half an hour searching for more things to buy. Not a problem on Amazon, where pretty much anything is available, but somehow when I need to think of something to buy, my mind goes blank. And I just sit and stare at the search box, trying to think of movies I want to add to my collection.

End of Summer Peach and Plum Pie

Obviously, I’m playing into exactly what these companies want me to do. I’m spending more money so that I get the free shipping. I get it. And I’m kind of okay with it. When else can I rationalize spending more money for stuff I don’t need so easily???

But what I do need is this pie. The End of Summer Peach and Plum Pie. I’m still buying peaches and plums like a crazy woman. They’re just too good to give up. The peaches are still juicy and taste like summer. The plums are a little crunchy and are transitioning me into fall with their purple skin. Together the flavors and textures of the peaches and plums play perfectly. So do the colors. I peeled the peaches and left the skin on the plums. Feel free to peel both or neither – it’s up to you!

End of Summer Peach and Plum Pie

Of course, they pair really well with a little butter, sugar, bourbon, and the flakiest crust with a crunchy, golden brown, sugar encrusted top. You’ll never want to say good-bye to summer after one taste of this pie either!

End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water

Filling

5 cups peaches, peeled, pitted, and sliced in ¼ inch thick slices

2 cups plums, pitted and sliced into ¼ inch thick slices

½ cup packed brown sugar, light or dark

2 tablespoons bourbon

1 teaspoon ground cinnamon

¼ cup cornstarch

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for topping

2 tablespoons milk or cream, for topping

Instructions

Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the peaches, plums, brown sugar, bourbon, cinnamon, and cornstarch. Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional chilling time is necessary

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