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  • Writer's pictureKonky's Creative Kitchen

Blueberry Corn Pancakes (GF)

Let's face it: pancakes rule! But not everyone can enjoy old school pancakes due to gluten and/or dairy issues. Believe me, I know this all too well! I have come up with this recipe while away on a trip up north in the mountains. Using what we had on hand, this was absolutely delicious! Even my husband couldn't tell it was gluten-free with the ingredients I tossed together. One of those ingredients though, is from Celeste Oliva of Concord, NH. With their delicious blood orange fused olive oil, you can take your pancake batter to the next level!

WET INGREDIENTS:

1 C Almond Milk (You can use regular milk or other non-dairy based products)

1 TB Red wine vinegar

1 Egg, large

1/4 C Celeste Oliva Blood Orange EVOO

1/4 C Water, luke warm

1 TB Organic cane sugar

1 tsp Xanthan gum (You can omit this if you are sensitive)

1 tsp Baking powder

1/2 tsp Baking soda DRY INGREDIENTS:

1 C Bob's Red Mill Natural Foods 1-to-1 gluten free baking mix

1/2 C Bob's Red Mill Natural Foods Stone ground fine grind cornmeal


ON THE SIDE: 4-6oz Blueberries, frozen (can use fresh when in season)


WET BOWL - we are essentially creating a ‘buttermilk’ with the addition of the vinegar. The end result will not have any vinegar-like taste at all. The xanthan gum will help mimic the gluten needed in this recipe to give it that nice springy, spongy texture. Mix this bowl together until this is completely smooth.


DRY BOWL - add the remaining ingredients and mix well.


Mix your dry into the wet ingredients bowl.


You can get very creative with the type of olive oil you use. With blueberries being the fruit we will use for the pancakes, I wanted another fruit-flavor that pairs well. Herb-flavored olive oils also can pair well. For our recipe, we used the blood orange EVOO. This gives a bright citrus flavor to the batter and the finished product. This pairs beautifully well with blueberries!


Other flavors of olive oil would pair well with blueberries: Lemon, Lime, Raspberry, Rosemary, Lemon-Thyme, etc.


Treat this just like any other traditional pancake batter with only one exception*. Your pan should be on medium to medium-high heat. With some melted butter or pan-spray, dollup some of your batter into the pan. You can either use an offset spatula to smear the batter around or simply place your blueberries on top and lightly press down. This will also help spread the batter out.

*You will not see the typical bubbles forming as this batter is a buttermilk-based batter and it is on the slightly thicker side of things. So, do not walk away while you have these cooking in the pan. An indicator to look for is to check the edges with your spatula. After about roughly 3-4 minutes, if you gently lift this up and it is a nice golden brown, you can go ahead and flip the pancake. Give the pancake a gentle press.


At this point, once you have flipped the pancakes, this may take about 5 or so minutes, depending on thickness. You will see the pancakes start to rise in the pan and will definitely give you a similar texture as you would find in traditional pancakes. Serve up with some butter, local maple syrup, your other favorite breakfast foods and enjoy!


Blueberry Corn Pancakes


Celeste Oliva is a Concord, NH based business that features an incredible line of premium olive oils, balsamic vinegars and more! Visit their website as they have many wonderful products available!

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