Earl Grey Blueberry Pancakes

Gluten Free Earl Grey Blueberry Pancakes

I have some serious love for pancakes. They hold a very special place in my heart. With summer around the corner I have been able to get my hands on some pretty awesome berries and for some reason I have been craving berries + pancakes.

A few weeks ago I was at somebody’s house and they were making blueberry pancakes and I noticed that she separated the yolk and whites so she could beat the whites and fold them in to the batter. I couldn’t try the pancakes because they weren’t gluten free but I immediately thought that I could try and make some that were grain free.

I have been pretty obsessed with earl grey and blueberries lately. I have been playing around with some earl grey infused gin and a myriad of other things. The flavors of earl grey and blueberry meld beautifully and has become one of my new favorite flavor combination.

Before going gluten free I always enjoyed blueberry pancakes with whole wheat flours or hearty grains. I just loved the really “hearty” texture with the berries. My desire with this recipe was to make it taste like my favorite hearty, fluffy blueberry pancake. The earl grey is a subtle flavor in the pancake. Just enough tea flavors without it being overwhelming. You always have the option to omit the earl grey if you don’t like it.

I used a combination of coconut flour and ground flax in the recipe. Coconut flour is a very useful flour in grain free baking for many reasons.

  1. It is cost effective
  2. It is highly absorbent so you don’t need to use as much as other flours
  3. It is nutrient dense. Has large amount of fiber, protein and trace minerals
  4. It has a low glycemic index and helps with blood sugar
  5. It is allergen friendly and usually does not cause much irritation of the gut

You can learn more about coconut flour and where to buy it HERE. Coconut flour takes a little bit of getting used to at first but it has become of my favorite flours to use. The trick is remember how highly absorbent it is and to compensate with enough liquid

Here are also a few tips on baking grain free pancakes with this recipe because they can be a little tricky if you aren’t used to them.

  • Make sure your pan is hot first.
  • Do not make the pancakes too wide in diameter because it will make them difficult to flip.
  • Do not flip them too early. If you need to, please set a timer to make sure.
  • Use a large flat spatula to carefully flip the pancakes. It sometimes takes a little practice to flip grain free pancakes.

Enjoy!

Gluten Free Earl Grey Blueberry Pancakes

Gluten Free Earl Grey Blueberry Pancakes
Yields 15
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 3/4 cup coconut milk
  2. 2 earl grey tea bags
  3. 1/3 cup coconut flour
  4. 1/4 cup ground flax
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 1/2 tsp cinnamon
  8. 1/4 tsp crushed earl grey leaves (optional)
  9. 3 eggs, separated
  10. 1 egg
  11. 2 Tbsp coconut oil
  12. 2 Tbsp honey or maple
  13. 2 earl grey tea bags
  14. 1/2 cup blueberry
Instructions
  1. Place the tea bags and milk on the stove in a small sauce pan. Heat the milk until it reaches a low simmer and let it simmer for about three minutes. Take the mixture off the heat and let the bags steep for another ten minutes. Carefully squeeze the bags to release excess liquid and throw the bags away.
  2. Sift together all of the dry ingredients and set aside. Tea leaves are optional (see note below).
  3. Heat a large skillet over medium-high heat or a griddle to 350.
  4. Separate out the 3 eggs by placing the whites in one large bowl and the yolk in another. Set the whites aside.
  5. Whisk together the 3 egg yolks, egg, coconut oil, and honey. Then whisk in the earl grey milk mixture
  6. Add the dry ingredients to the wet and thoroughly mix. Let mixture set for 2-3 minutes.
  7. While the dough is setting use a hand or stand mixer to beat the egg whites until the form stiff peaks.
  8. Mix the blueberries in to the batter and then gently fold in the egg whites.
  9. Grease your skillet with butter, ghee or coconut oil. Use a ¼ cup to scoop the batter and make 2-3 inch diameter pancakes (refer to notes).
  10. Cook the pancakes on one side for 3-4 minutes and then carefully flip them. Cook for another 2-3 minutes. Serve immediately or place on a wire rack in the oven.
Notes
  1. The crushed tea leaves are optional in this recipe. It really depends on how strong of a "tea' flavor you want. Just makes sure they are thoroughly crushed so you don't have a lot of crunch in your pancakes
Tips
  1. Make sure your pan is hot first
  2. Do not make the pancakes too wide in diameter because it will make them difficult to flip.
  3. Do not flip them too early. If you need to, please set a timer to make sure.
  4. Use a large flat spatula to carefully flip the pancakes. It sometimes takes a little practice to flip grain free pancakes.
Jessi's Kitchen http://jessiskitchen.com/

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