Just about everyone's favorite. Pancakes have to be at the top of the cravings list for people new to a gluten-free diet. Good gluten-free pancakes are definitely at the top of the favorites list for gluten-free folks in the know.
However, in summer, when the blueberries and peaches are here, I like to whip up a batch of blueberry or peach pancakes, or, if I'm feeling especially summery, a batch of blueberry-peach pancakes. I like to use Bob's Red Mill, but I've used Sylvan Border Farms with equally good results.
Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt.
1 ½ cups Bob's Red Mill Gluten-free Pancake Mix
¾ cup milk, buttermilk, or yogurt
1 tablespoon olive oil
1 large egg
A few blueberries
Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high.
Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully.
Slice peaches about 1/8 inch thick.
Spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across. Once the batter is in the pan and cooking, add peach slices in a pinwheel pattern. Add blueberries between the peach slices. When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the fruit side. It's okay if the sugars in the fruit caramelize a bit from the heat.
Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done.
Garnish with peach slices and blueberries. Serve with butter and pure maple syrup.
Other fruit possibilities: