Ever since Tricia shared her Egg-Free Oven Pancakes here on FAB, I’ve been wanting to try a GF version…to see if/how well it worked. I finally got around to it last night. And well, it worked. Well.
I think in part because I used a GF box mix that I’d purchased from Gluten Free Saver deal a few weeks back. And it’s a stellar GF box mix too. I’ve loved all the King Arther GF flour mixes that I’ve tried thus far.
So here’s how it went down…some lemon, some blueberries, couple dashes of cinnamon. End result…delish-icous-ness.
(The only Top 8 Allergen in this is eggs. I used rice milk when I made them.)
Gluten-Free Oven Blueberry Pancake
(Eggs, Oil and Milk – called for on the box)
1 teaspoon lemon juice
1 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
Preheat the oven to 375. Grease a 9×13 inch glass baking dish.
Prepare the pancake batter as directed on the box.
Mix in the lemon juice and cinnamon. Fold in the blueberries. Pour in the baking dish. Bake for 20 to 25 minutes, or until cooked through in the middle. (If you use a larger pan, jelly roll pan…cooking time will decrease some.)
Slice into squares and serve warm with butter and syrup.