Friday, December 13 2013, 12:34 PM MST
Gluten Free Sourdough Pancakes
1 1/2 cups oat flour (certified gluten-free oats ground into flour)1 1/2 cups brown rice flour (super fine, can be purchased in bulk at Good Earth)1/4 cup golden flax meal1 Tbsp vinegar (optional)2 - 2 1/4 cups water2 eggs2 Tbsp olive oil1 1/2 tsp sea salt2 tsp baking soda
Stir together flours, water, and vinegar ina glass bowl. Set on the counter or in ovenwith only the light on overnight or fortwenty-four hours at the most. Dough should bebubbly, especially inside. In a separate bowl, beatthe eggs, salt, olive oil, and soda. Stir into batter.Batter should fluff. Pour onto buttered griddle, setat medium-high heat, and flip when bubbles popand leave holes. Serve with grade B maple syrup,applesauce, or Blueberry Sauce.
4 cups frozen blueberries1 Tbsp corn starch1/4 cup agave or honey
Place frozen berries in a pan with a lid overmedium heat until the berries begin tothaw and there is a little juice in the pan. Ina glass, stir together cornstarch and 1 Tbspof the thawed berry juice. (Note: thawed juiceshould still be relatively cool when mixed withcornstarch or it will turn lumpy.) In the meantime,bring the berries and their juice to a simmer. Pourcornstarch/juice mixture into the simmering berrymixture and stir until it thickens slightly. Mix inliquid sweetener last, and serve over pancakes.