Gluten-Free Blueberry and Almond Pancakes

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Gluten-Free Blueberry And Almond Pancakes

Recipe Courtesy of Montage Kapalua Bay (Lahaina, Hawaii)“Gluten-free” no longer has to mean “model-free.” The tart pop of blueberries, the crunch of the almonds, and the candy tang of the lemon curd achieve these pancakes estimable of a breakfast or brunch celebration.  Gluten-Free Blueberry and Almond Pancakes

  • 1 cup milk
  • 2 eggs
  • 2 tablespoon butter, or vegetable oil
  • 1/2 cup gluten-free pancake combine
  • 1 pint blueberries
  • 1 cup lemon curd (recipe beneath)
  • 1 cup toasted almonds
  • 4 eggs
  • 3 lemons, juice and zest
  • 1/2 cup sugar
  • 1/4 pound butter, chilled
  1. In a bowl, breeze collectively milk, eggs, and melted butter. Add pancake combine and breeze until delicate.
  2. Preheat skillet to medium high warmth. For each pancake, pour ¼ cup batter onto skillet. Add blueberries and cook dinner until the highest bubbles, about 3 minutes. Flip and cook dinner for 2 more minutes.
  3. Assign three pancakes on a plate. Top with lemon curd and toasted almonds.
  4. Mix eggs, lemon zest, lemon juice, and sugar in a tiny saucepan. Hasten to combine. Intention over medium warmth, and journey constantly with a wood spoon. Cook dinner until combination is thick ample to coat again of spoon, 3 to five minutes.
  5. Take away saucepan from warmth. Add butter, one share at a time, stirring with the wood spoon until consistency is delicate.

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