Blueberry Hotcakes - Gluten Free

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Blueberry Hotcakes - Gluten Free

 

(Makes about ten 3-inch pancakes)

 

Blueberries, tropical fruit juice, and bananas are combined in these easy hot

cakes. If you add fruit sweetener you won't need any extra fruit topping!

 

Ingredients:

 

1/2 cup each rice and millet flour (or use 1 cup of either one)

1 1/2 Tablespoons tapioca flour or arrowroot

1/2 Tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 medium banana, mashed (about 1/2 cup)

1 cup pineapple-coconut juice (or use apple juice)

1 Tablespoon fruit sweetener (optional)

1 cup fresh or frozen blueberries

 

Directions:

 

Sift or stir together dry ingredients, mixing well. In a blender or with a

hand blender combine mashed banana, pineapple-coconut juice, and fruit

sweetener, if desired. Mix wet and dry ingredients. Gently stir in

blueberries. Spoon onto preheated griddle. When bubbles appear and break,

turn pancakes and cook reverse side for a few minutes.

 

Total calories per pancake: 98

Fat: <1 gram

Carbohydrates: 23 grams

Protein: 1 gram

Sodium: 195 milligrams

Fiber: 1 gram

 

Source: Vegetarian Journal

 

 

Flor

 

" Ask, and it shall be given you; seek, and ye shall find; knock, and it shall

be opened unto you; For every one that asketh receiveth; and he that seeketh

findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV