Wild Blueberry-Raspberry Pancakes
You can find sweet, light sorghum flour in health food stores, or order it online. It's sweeter and lighter than amaranth flour.
INGREDIENTS | SERVES 6
- ½ cup pineapple juice
- 2 tablespoons vegetable oil
- 1 egg yolk
- ½ cup sweet, light sorghum flour
- ½ cup tapioca flour
- 6 tablespoons cornstarch
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 egg whites
- 2 tablespoons sugar
- ¾ cup dried wild blueberries
- 1 cup raspberries
In medium bowl, combine juice, oil, and egg yolk; mix well. Add sorghum flour, tapioca flour, cornstarch, xanthan gum, baking soda, and salt; mix just until combined.
In small bowl, beat egg whites with sugar until stiff peaks form. Fold into batter.
Heat a nonstick skillet over medium heat. Pour batter by ¼-cup measure onto skillet.
Cook until edges appear dry and bubbles form and just start to break on the surface, about 4 minutes. Sprinkle each pancake with a few spoonfuls of blueberries and raspberries and gently turn pancakes. Cook on second side until done. Serve immediately.
Calories: 339.21
Fat: 6.09 grams
Saturated Fat: 0.63 grams
Carbohydrates: 67.57 grams
Sodium: 225.09 mg
Wild Blueberries
Many dried blueberries are made with wild blueberries, which are tangier than cultivated blueberries. They have much more Vitamin A and antioxidants than the cultivated variety. You can find them in the health food aisle or baking aisle of the grocery store. Stir them into everything from pancake batter to snack mixes to sugar cookies.
