A friend is staying with us who is gluten intolerant. I’m also trying to get back to using only unprocessed sugars and unprocessed grains. So I made up this recipe using freshly ground groats. I love these gluten free blueberry pancakes. They are delicious.
Ingredients
- 2 cups freshly ground and sifted groat flour (I buy my groats here).
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/4 cup Greek yogurt
- 1.5 – 2 cup milk (almond, coconut or regular)
- 1 tsp almond extract (this is what really makes these delicious)
- 4 TBSP coconut oil (melted) + more coconut oil as needed for frying
- 2 TBSP honey
- 1/2 cup fresh blueberries
- 4-5 TBSP Dark chocolate mini chips (optional)
- Water as needed
- Pure maple syrup
Directions
Grind whole groats into a flour. I have a wheat grinder I use to grind it. Sift the groat flour into a medium to large size bowl. Sifting it gets the slightly larger flecks out of it so you’re left with a finer flour. You can aside the larger groat flour particles that gets caught in the sifter and use them later for a breakfast cereal.
Add baking soda, baking powder, and salt and mix together. Add Greek yogurt, milk, almond extract, melted coconut oil, honey and whisk together. The coconut flour tends to suck up the liquid so you may need to add more water as you go along. If the batter thickens too much as it sits, just add a little water to get it to the desired pancake batter consistency.
Preheat a large cast iron skillet on low to medium heat. Don’t get it too hot. Melt some coconut oil in the bottom of the pan until it’s coated. Once the oiled pan reaches the desired heat, pour your pancakes. Immediately put 5-6 blueberries on each pancake.
If desired, sprinkle some dark chocolate mini chips on each pancake. Obviously, most mini chocolate chips have processed sugars. I don’t use them on my pancakes, but my sons love them on there.
Use a spoon to move some of the poured pancake batter over the top of the blueberries and chocolate chips to cover them with a thin coating.
Fry the pancakes until bubbles start to form, then flip. As you’re frying the pancakes and the remaining batter is setting, it will probably thicken up too much. Add water as needed and whisk thoroughly to make a thick, but pour-able batter.
Serve with butter and pure maple syrup.
Yield: 12-16 pancakes depending upon how big you make them.
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