Gluten free blueberries pancakes

Author: Les Cultures de chez nous
Portions 6 (12 pancakes)
Freezing No


  • 2 eggs, whites and yolks separated
  • 250 ml (1 cup) of 2% M.G. milk
  • 45 ml (3 tablespoons) of 2% M.G. nature flavored yogurt
  • 125 ml (½ cup) of buckwheat flour
  • 60 ml (¼ cup) of brown rice flour (found in natural food store)
  • 15 ml (1 tablespoon) of cornstarch
  • 2,5 ml (½ teaspoon) of baking powder
  • 125 ml (½ cup) of fresh blueberries
  • 5 ml (1 teaspoon) of non salted melted butter
  • 125 ml (½ cup) of maple syrup
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  • In a bowl, whisk egg yolks with milk and yogurt, until obtaining an homogeneous preparation.
  • In another bowl, mix buckwheat flour with rice flour, cornstarch and baking powder. make a hole at the center of dry ingredients and gradually add liquid ingredients. Mix with a whisk until the preparation is smooth and homogeneous.
  • With an electric mixer, beat eggs whites until obtaining firm pikes. Carefully add egg whites to the preparation of egg yolks by folding the preparation with a spatula, Add blueberries.
  • Preheat oven at 120 C (250 F).
  • With a brush, brush a non-stick pan with a bit of butter. Heat the pan a medium heat. Pour about 60 ml (¼ cup) of dough in the pan. Cook 3 pancakes at a time for about 2 minutes, until the first side is roasted. Turn the pancakes around and continue cooking for 2 minutes until the other side is also cooked.
  • Set cooked pancakes over a baking plate and set in the oven. Continue cooking pancakes while being careful to add a bit of melted butter in-between each cooking..
  • When serving, pour a bit of maple syrup over pancakes.

Chef's notes