Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Blueberry Pancake Bites.
Gluten Free Dairy Free Blueberry Pancake Bites
Carissa Merriman, Wedding Photographer & Avid Weightlifter
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 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.
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphaned, and disabled of Serbia.