Gluten-free Food Menu Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the gluten-free all-purpose flour, brown rice flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined and aerated.

Prepare wet ingredients

In a separate medium bowl whisk the eggs until frothy. Add the buttermilk, melted butter (or oil) and vanilla extract and whisk until combined.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined—some small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flours; if batter thickens too much, loosen with up to 2 tbs additional milk.

Preheat pan

Heat a nonstick skillet or griddle over medium heat until warm (about 350°F/175°C equivalent). Lightly grease with a little butter or oil and wipe off excess with a paper towel so the surface is evenly coated but not greasy.

Cook pancakes

Spoon or pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden-brown and the pancake is cooked through, about 1–2 minutes more. Transfer pancakes to a warming plate and cover loosely with foil while you finish the rest. Yield: about 8-10 pancakes (depending on size).

Bloom cornstarch

In a small bowl mix the cornstarch with 1 tablespoon cold water to make a smooth slurry; set aside.

Cook berries

Place blueberries, maple syrup (or sugar), and lemon juice in a small saucepan over medium heat. Stir frequently and bring to a gentle simmer. If using frozen berries, simmer a little longer so they release their juices.

Thicken compote

Once simmering, stir in the cornstarch slurry and continue to cook 1–2 minutes until the compote thickens slightly. Remove from heat and let cool for a few minutes; it will thicken more as it cools. Taste and adjust sweetness with additional maple syrup if desired.

Assemble and serve

Stack 2–3 warm pancakes per serving on plates. Spoon warm blueberry compote over the pancakes, add a small pat of butter if desired, drizzle with pure maple syrup, and scatter fresh berries. Dust lightly with powdered sugar if using. Serve immediately.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or oven (350°F/175°C) until warmed through. Store blueberry compote in a sealed jar in the fridge for up to 7 days; reheat gently on the stovetop or microwave.