Gluten-Free Organic Blueberry Pancake
|1 cupbuttermilk; raw, or raw fresh milk|
|6 Eggs; organic farm fresh|
|1 cupbrown rice flour; organic freshly milled|
|2 teaspoonsagar powder; available from natural food stores|
|1 teaspoonbaking powder; aluminum free|
|1 teaspoonsalt; celtic|
|2 tablespoonscoconut oil; organic|
|16 ouncesblueberries; organic fresh or frozen|
|3/4 cupbrown sugar; organic or sucanut|
Gluten-Free Organic Blueberry Pancake Preparation
Preheat oven to 375 degrees. Melt the coconut oil in a heavy bottomed skillet, I prefer enameled cast iron. When melted, add blueberries and sauté until plumped. Meanwhile, mix together eggs and milk. Whisk together rice flour, agar, salt, and baking powder. Add to egg mixture and whisk or immersion blend until smooth. Add sucanut to blueberries and give a quick stir. Pour batter over blueberries being careful not to stir. Allow to sauté for 2 minutes or so then transfer skillet to hot oven. Bake until set and top is beginning to brown, 10-15 minutes. Serve hot!
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