Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams

    Summertime Blueberry-Peach Pancakes (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.



    Celiac.com Sponsor (A12):




    Tip: When using milk, I use raw unpasteurized milk.
    Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt.

    Ingredients:
    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
    1 peach

    Directions:
    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:
    Nectarines
    Bananas
    Apples
    Strawberries
    Blackberries

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    This recipe comes to us from Mireille Cote.
    2 ½ cups rice flour (could be white, brown or half & half)
    1 2/3 cup potato starch
    3 teaspoons baking powder
    2 ½ teaspoon salt
    2 tablespoons sugar
    ½ cup dry buttermilk powder
    3 tablespoons egg replacement powder
    1 cup less 1 tablespoon gluten-free shortening
    In a large bowl, mix together all dr...

    Scott Adams
    This recipe comes to us from Sue DeVries.
    Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
    Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are...

    Scott Adams
    This recipe comes to us from Joyce.
    My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container).
    In bowl mix:
    1 cup sorghum flour
    ½ cup sorghum blend
    1 ½ tablespoons sugar
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    In another bo...

    Destiny Stone
    I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that ...

  • Forum Discussions

    NNowak and Strongarm, Here are some Vitamin deficiencies that can trigger Skin Issues.... https://www.ccjm.org/content/83/10/731 I had a Riboflavin deficiency aka Pellagra Sine Pellagra where the corners of my mouth always leaked...
    NNowak, If I remember right (and are not confusing you with someone else) you said you lived in rural MI? Much of MI is very low in Selenium naturally and eating too much food from your garden can make you low especially if your...
    NNowak, My ferritin is not at an action level yet.....but they blamed it mostly on genetics because I am of an age that it develops in most people but I finding inflammation like you mentioned might be the trigger instead. My levels...