Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups! A couple of weeks ago I scratched up a recipe for Gluten Free Dairy Free Pineapple Bacon Pancake Bites. Well, Mr. 7-who-hates-pineapple was not pleased (as Junior High Guy rubbed it in while enjoying the entire batch noisily and with great gusto over the next few days), so he insisted I make some blueberry ones for him. Voila — Gluten Free Dairy Free Blueberry Pancake Bites were born.
(If you’d rather just have some gluten free dairy free pancakes, see the Brown Rice Flour Pancakes recipe these are based on.)
This recipe also takes advantage of the cheap Dole frozen blueberries we can pick up this week, although mine were actually on clearance at Jewel a while back. Can’t find those? Check ALDI for affordable frozen fruit. For the brown rice flour, use the perpetual $1.00/1 Bob’s Red Mill coupon at Target or pick up Arrowhead Mills at Whole Foods with the coupon in this month’s Whole Deal. Brown rice is one of the cheaper gluten free flours in general, and this single flour recipe also requires no Xanthan gum or other additives.
Gluten Free Dairy Free Blueberry Pancake Bites
1 cup brown rice flour
2 tsp gluten free baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp maple syrup (these were pretty sweet, although the boys didn’t object! I might cut back to 1 Tbsp next time or omit entirely)
1 cup vanilla soy milk
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
6 oz frozen blueberries (or what’s left after your own Mr. 7 equivalent eats some while you’re adding them to the batter…)
Cooking spray (to grease muffin tin)
Brown sugar (for topping — I might change that up next time too)
In large bowl, stir together rice flour, baking powder, salt, and cinnamon. Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.
Stir in blueberries, preferably while wearing PJs and a winter hat…
Pour batter into greased mini muffin tin. Top each with brown sugar and bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes out clean. (These won’t get very brown, so don’t rely on that for a measure of done-ness.)
Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way. Enjoy warm.
A hit with both boys
We enjoyed our Blueberry Pancake Bites with eggs and sausage as part of a comforting winter breakfast-for-dinner, but they’d also be fantastic for a quick make-ahead breakfast for busy school mornings. Next time I think I’ll make a double batch to freeze, and I’m also thinking about different mix-in ideas — maybe cut up some cinnamon baked apple, for instance.
These are tastier, fresher, and so much more affordable than some of the frozen gluten free/dairy free pancake alternatives, too! Definitely a keeper.
Easy Print Version
- 1 cup brown rice flour
- 2 tsp gluten free baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 Tbsp maple syrup (or less, depending on desired sweetness)
- 1 cup vanilla soy milk
- 1 egg
- 1 Tbsp vegetable or canola oil
- ½ tsp vanilla
- 6 oz frozen blueberries
- Cooking spray (to grease muffin tin)
- Brown sugar (for topping)
- In large bowl, stir together rice flour, baking powder, salt, and cinnamon.
- Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.
- Stir in blueberries.
- Pour batter into greased mini muffin tin.
- Top each with brown sugar and bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes out clean. (These won't get very brown, so don't rely on that for a measure of done-ness.)
- Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way.
- Enjoy warm.