Monday, November 18, 2013

BlendTec Recipe-Gluten Free Raspberry Pancakes


Try this gluten-free alternative to a perennial breakfast favorite. These pancakes are full of flavor and delicious on their own, but for something extra special, top them with fresh raspberries and cream.


FourSide Jar
WildSide Jar

1 1/2 cfat-free milk, divided
1/2 craspberry jam or preserves
1 crice flour
1 ccornstarch
1 tspxanthan gum
4 tspbaking powder
1 tbspgranulated sugar
1/2 tspkosher or sea salt


Add ¾ c milk, jam, and all dry ingredients to FourSide or WildSide jar. Add remaining milk and eggs, and then secure lid. Select “Batters.” Use rubber scraper to scrape down any unblended flour, and press "Pulse" until ingredients are incorporated. Allow batter to rest 5 minutes. Grease griddle or other pan, and heat over medium-low to medium heat. Pour ¼ cup batter onto heated pan, and cook approximately 90 seconds or until bubbles break surface of pancake and underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with remaining batter. Serve immediately or keep warm in oven at 200˚F, loosely wrapped in foil.


Add a few drops of red food coloring for a more vibrant color.


Servings 8
Serving Size 2 pancakes
Calories 195
Fat 1 g 
Saturated Fat 0 g 
Cholesterol 54 mg 
Sodium 442 mg 
Carbohydrates 41.5 g 
Fiber 1 g 
Sugar 15 g 
Protein 4 g

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