Whole Grain Gluten Free - Blueberry Pancakes
(alternate sugar, dairy, and egg free options included)
Whisk together dry ingredients until well blended
2 T yellow flax meal (fresh ground in a coffee grinder used only for grinding grains)
3/4 c plus 2 T millet flour (fresh ground in a coffee grinder used only for grinding grains)
1 T evaporated cane juice (date sugar for sugar free)
1 t baking powder
1/2 t guar gum (available from Bob's Red Mill)
1/2 t salt
1/4 t baking soda
If using frozen blueberries mix them into the dry ingredients and let them thaw a bit
1 c blueberries, or more if you like!
Whisk together wet ingredients
1/2 c yoghurt (alternate yoghurt for dairy free)
1/2 c milk (alternate milk for dairy free)
2 T melted butter (walnut oil or other mild, sweet vegetable oil for dairy free)
1 extra large egg (egg replacer for egg free)
Combine wet and dry ingredients stirring gently until well mixed. Add more liquid for thinner batter if desired. Gluten free grains tend to spread on the griddle however, so I usually keep my batter thicker than I would have when using wheat flour.
Use 1/4 c measure to scoop batter and pour onto hot griddle. Cook on both sides until crisp, golden, and done in the middle.