Thursday, February 21, 2019

Gluten Free Blueberry pancake or coffee cake





Above photo in 8 inch pan--better in the 8 inch---takes 25 to 30 min. First photo
-I used a 9 inch pan because I was lazy.
This is tasty   I found the recipe here: https://gourmandeinthekitchen.com/baked-blueberry-pancake-gluten-free-paleo/

The ingredients are as follow. Go to link for directions: note I prefer omitting lemon and using vanilla 

Ingredients
  • 2 large eggs
  • 1 Tablespoon/15ml lemon juice or omit and use vanilla 1 teaspoon 
  • The zest of 1 lemon or 1 teaspoon vanilla
  • 1 Tablespoon/15ml coconut oil (plus more for greasing pan)
  • ¼ cup/88g mild honey (me-use less!)
  • 4.5 oz/120g coconut yogurt (or full fat regular yogurt for non-paleo), plus more for serving or reg greek yogurt
  • ¼ cup/30g coconut flour
  • ¼ cup/ 30g tapioca flour
  • ¼ cup/28g almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking powder (non-cornstarch powder for paleo)
  • ¼ teaspoon baking soda
  • 1/3 cup/70 fresh or frozen blueberries

2 comments:

nannykim said...

cook at 350 F for about 20 minutes or until center is set and edges start to brown

nannykim said...

in 8 inch pan takes 25-30 minutes