Makes Pancakes

Don't be intimidated by the long list of ingredients. These nutty, naturally sweet pancakes are worth the extra effort.

1/t cup millet flour 1/t cup tapioca flour V2 cup potato starch 2 tablespoons sugar 1 V2 teaspoons baking powder

1 teaspoon baking soda / teaspoon xanthan gum / teaspoon salt

2 tablespoons unsalted butter, melted, plus extra for cooking

2 teaspoons grated lemon zest 1 large egg

1 teaspoon pure vanilla extract 1 cup fresh or frozen blueberries, preferably small

1 In a mixing bowl, sift the flours, potato starch, sugar, baking powder, baking soda, and xanthan gum together.

2 Stir in salt. Whisk in the milk, butter, lemon zest, egg, and vanilla until very smooth. Let batter stand 5 minutes. If needed, add more milk to reach a consistency thick enough to spread slightly when it hits the hot griddle.

3 Stir in the blueberries.

4 In a large skillet, heat the extra butter over medium-high heat until hot but not smoking.

5 Pour / cup batter onto the skillet and cook until bubbles appear, about 2 to 5 minutes. Flip and cook until browned on other side. Serve immediately.

All recipes adapted with permission from 1,000 Gluten-Free Recipes, by Carol Fenster (Wiley, 2008).

Blue Diamond Growers Sacramento

©2008 Blue Diamond Growers, Sacramento, CA

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