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Buttermilk Blueberry Oat Flour Pancakes
Buttermilk Blueberry Oat Flour Pancakes
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in gluten-free buttermilk blueberry pancakes topped with walnuts, blueberries, and syrup for a special breakfast treat.
Ingredients:
  • 1 1/2 cups fresh blueberries
  • 1/2 cup pure maple syrup
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 2/3 cups Gold Medal™ Gluten Free Oat Flour
  • 1 tablespoon sugar
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 1/3 cups buttermilk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped, toasted walnuts
  • 2/3 cup fresh blueberries
Instructions:
  • Place 1 1/2 cups blueberries and syrup in a 2-quart saucepan and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 5 to 7 minutes, occasionally stirring until blueberries are soft. In a small bowl, whisk together cornstarch and water. Pour into the saucepan, and cook for an additional 1 to 2 minutes, stirring constantly until thickened. Remove from heat and keep warm.
  • Combine oat flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add egg, buttermilk, and melted butter, mixing until smooth. Gently fold in walnuts.
  • Prepare the griddle or skillet by brushing with vegetable oil or spraying with cooking spray. Heat it to 350°F.
  • Pour a generous dollop of batter on the hot griddle for each pancake, sprinkle with a spoonful of juicy blueberries. Cook until edges are dry and bottoms are golden brown, then flip and cook until perfectly done.
  • Top the fluffy pancakes with a generous drizzle of warm blueberry syrup.

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