Name: Gluten-free Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Italia
Ingredients: 60 g gluten-free rice flour; 1 tablespoon gluten-free cornmeal; 1 tablespoon gluten-free chestnut flour; 1 tablespoon sugar; 2 units eggs; 100 mL soy milk; 0.5 teaspoon baking powder; 1.5 handful blueberries

Preparation

STEP 1 OF 6
Separate the yolks from the whites, beat the whites until stiff peaks form and set aside.
STEP 2 OF 6
In another bowl, combine the yolks with the flours, sugar, baking powder, and milk, and mix until smooth and homogeneous.
STEP 3 OF 6
Then fold in the egg whites and blueberries.
STEP 4 OF 6
Heat a non-stick pan and lightly oil it.
STEP 5 OF 6
Pour 1 ladle of batter for each pancake and cook for about 3 minutes on each side over low heat.
STEP 6 OF 6
Continue until all the batter is used up.

Suggestions

Non-stick pan

General Information

More information

You can omit the baking powder, substitute soy milk with coconut milk, and use buckwheat flour instead of chestnut flour if you prefer. Serve the pancakes warm with some maple syrup.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	129.6
Carbohydrates (g)	16.88
of which Sugars (g)	4.38
Fat (g)	4.01
of which Saturates (g)	1.33
Protein (g)	6.97
Fiber (g)	1.07
Sale (g)	0.21