Ingredients

The following ingredients have 3 Servings
  • 1/2 cup sorghum flour
  • 1/2 brown rice flour
  • 1/2 cup quinoa flakes
  • 1/4 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 2 eggs
  • 1 1/4 cup milk of choice (I like almond)
  • 2 tablespoons maple syrup
  • 1/2 - 1 cup fresh blueberries

Instruction

  • Preheat a cast iron skillet or griddle on medium heat.
  • Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth and slightly runny, but holds its shape.
  • Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
  • Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
  • Serve with dairy-free butter and Vermont maple syrup, then enjoy!