I have been gluten free for years, but have never had any issues digesting grains like rice or corn. However, lately, I’ve been feeling a bit bloated and haven’t been thrilled with how my clothes are fitting. Despite popular belief, a gluten free diet does not mean low fat or low carb. Many gluten free products are made with rice, corn or potato, or a combination of all three. In essence, you’re swapping one carb (wheat, for example) with another (corn, rice, potato). This is a common misperception; just because something is gluten free doesn’t mean it’s lower in fat, carbs or sugar.
I created this pancake recipe to be grain free and free of refined sugar, too. They are loaded with fresh organic blueberries that burst open when you cook them, releasing all of their natural sweetness! I love the deep, intense nutty flavor from the hazelnuts; I happened to have a bag of roasted hazelnuts on hand, which I pulverized to make a coarse flour, but you can also buy hazelnut meal if that’s easier (Bob’s Red Mill sells one, linked here). The combination of the hazelnut, almond flour and coconut flour are the perfect backdrop to the sweet blueberries! These pancakes are so light and fluffy from the combination of nut flours, I know you’ll love them as much as I do!
Here are a couple of tips for cooking and storing these delicious griddle cakes!
- Be sure that your skillet or griddle is buttered well or the pancakes will stick (I suggest using a non-stick surface).
- Cook them over a very low flame; they will need a good 3-4 minutes on the first side before you can safely flip them, so if the flame is too high, they will burn.
- When you see tiny bubbles on the surface of the pancake and the edges seem firm, carefully and gently run your silicone spatula around the edge of the pancake to loosen it completely before flipping. Once flipped, the second side may only need a couple of minutes to brown up and cook through.
- This batch makes about 10 good sized pancakes, so store any leftovers in a container in the fridge and warm up in the microwave as needed. They can also be frozen. I like to stay them with a piece of waxed paper in between each pancake so they don’t get stuck together. Store in a freezer bag or freezer-safe container.
- Feel free to change up the blueberries for raspberries or even chocolate chips!
Nutty, Grain-Free Blueberry Pancakes
- 1/4 cup shelled hazelnuts, pulverized in a food processor or blender (can also substitute hazelnut meal/flour)
- 1/2 cup blanched, superfine almond flour
- 1/2 cup arrowroot starch/flour
- 3 heaping tablespoons coconut flour
- 1 tsp. baking soda
- 2 large eggs
- 1/2 cup coconut milk, liquid only (canned, full fat)
- 1/3 cup water
- 2 good glugs (about a Tbsp. each) of pure maple syrup
- Zest of half a lemon
- Splash of good vanilla extract
- 1 tsp. cinnamon
- 1 package of organic blueberries, rinsed and patted dry
- Step 1 In a blender or food processor, combine all of the ingredients except the blueberries.
- Step 2 Blend everything until it forms a smooth, pourable batter. If it’s too thick, add a little more water or coconut milk to thin it.
- Step 3 Pour the batter into a large glass bowl and gently stir in the blueberries.
- Step 4 Preheat your skillet and add a couple of tablespoons of butter. When the skillet is nice and hot, begin ladling the batter into the skillet, making no more than two pancakes at a time. Cook over low flame as described in the cook’s notes above.
- Step 5 If your pan gets too dry in between batches, add more butter to keep it greased at all times.
- Step 6 Serve hot with warm maple syrup and more fresh blueberries!