This recipe for gluten free blueberry pancakes is super quick and easy, and unlike our other drop scone pancake recipe, is seed free, making it more allergy friendly, and a heck of a lot quicker to throw into the pan!
They might not look terribly pretty but that's because I threw them together as a quick treat for the children. Once my delivery of tapioca flour arrives I will remake them and take a better photo!
I'm not going to lie, these gluten free blueberry pancakes, or drop scones as they are also known, are not really very good for you - even if the traffic light system gives them lots of green lights! They will spike your blood sugar, and they contain minimal nutrients, but when you want pancakes you want them for their wickedness not their nutrient quota, right?
A 50g serving (approximately 5 pancakes, without any toppings) will provide about 10% of your RDA of iron and 17% of your RDA of manganese, but other than that, like I said, minimal nutritional value. These are about comfort, and are best shared with family or friends in a convivial Sunday morning setting!
This nutritional data is when using 50g fresh blueberries
260g tapioca flour - or 115g tapioca + 145g sweet potato flour
4 LARGE eggs
1/4 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tbsp maple sugar (optional - if you don't use it, replace with water)
1/2 tsp apple cider vinegar (we use our own raw homemade ACV)
1/2 cup freeze dried blueberries (these don't contain any seed/vegetable oils, but you could substitute with standard dried berries or 50g of fresh if you prefer - you won't get such blue pancakes though)
1 tsp lemon flavouring or 5 drops lemon essential oil (optional)
fat for frying
lemon and raisin pancakes make a nice change - just substitute the blueberries for raisins.
We like to use these juicy raisins as they are organic and free from any of the oils that raisins tend to be coated in.