Light and fluffy gluten-free pancakes with homemade blueberry sauce. Perfect for a lazy Sunday morning.
I’m always looking for ways to make a meal healthier. Even the smallest changes add up over time. For this recipe, I substituted regular all-purpose flour for gluten-free flour. My daughter is sensitive to wheat. Coconut oil was substituted for butter since it’s a healthier option. I also added flax meal for a boost of fibre and omega-3s.
For the blueberry sauce, I decided to experiment a little. Instead of adding granulated sugar, I substituted honey. Here’s why:
1) Honey has small amounts of minerals and vitamins, sugar has none.
2) Honey has a healthier glycemic index than sugar.
3) Honey tastes better than sugar.
4) Honey is lower in fructose and glucose.
5) Honey is all natural, granulated sugar is processed.
I tested this recipe for blueberry sauce using honey. I then tested it again using granulated sugar. There was a huge difference in the flavour.
I have to be honest, although honey is healthier, it drowned out the flavour of the blueberries. Sugar gave the blueberries a fresher taste. Adding lemon juice enhanced the flavour.
Although my intentions were good, I would recommend using granulated sugar.
Homemade blueberry sauce poured over light and fluffy pancakes is pure delight.
All I can say is YUM!
- 1 cup GF all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 1 3/4 cup buttermilk
- 1 large egg
- 1 tablespoon coconut oil
- 2 tablespoons flax seed meal
- 2 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoon lemon juice
- 2 teaspoon cornstarch
- Whisk together GF flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
- Whisk together buttermilk, egg, coconut oil and flax seed meal in another medium bowl.
- Pour buttermilk into flour mixture. Whisk until combined.
- Heat oil in a medium saucepan over medium heat.
- Drop batter onto saucepan using an ice cream scoop.
- Cook until bottoms are golden brown then flip.
- Continue to cook until bottoms are golden brown and pancakes are cooked through.
- Transfer to serving dish.
- To make blueberry sauce: Place blueberries, sugar, water and lemon juice in a medium saucepan over medium low heat.
- Cook, stirring occasionally, until mixture comes to a low boil.
- Mix cornstarch with 2 teaspoon water in a small bowl.
- Stirring gently, pour cornstarch slowly into blueberries.
- Simmer until sauce thickens, about 2-3 minutes.
- Serve warm or cold.