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Backpacker Magazine – September 2009
Recipe: Blueberry-Hazelnut Rice Flour Pancakes
This gluten-free variation on the traditional recipe serves up superlight cakes.
Blueberry-Hazlenut Rice Flour Pancakes (Justin Bailie)
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Tags:
- Food & Nutrition |
- Recipes |
- Trail Chef |
VIDEO: Camp Cakes Made EasyOur Trail Chef demonstrates how to whip up a batch of gourmet flapjacks.
1 1/4 cup rice flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1/4 cup chopped hazelnuts
1/4 cup fresh or dried blueberries
2 tablespoons canola oil
At Home
Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you're using dried).
In Camp
Combine dry ingredients with water and oil (plus blueberries, if you're using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.
Prep time 5 min
Cook time 6 min
Price $1.44 per serving
Weight 7.5 ounces per serving
Serves 3
Calories 372
Fat 16 g
Carbs 49 g
Protein 5 g
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READERS COMMENTS
try adding a bit of pumpkin pie spice and some chopped toasted pine nuts and a tablespoon or so of pumpkin- may need to add a bit more flour. omit hazelnuts and blueberries for this variation. You can pretoast and cool the pine nuts and add in with dry ingredients
Posted: Oct 14, 2011 susan
rice flour makes em stick together, no need for eggs- will need to cook in oil or on a nonstick pan. Oddly, my aluminum pan works better than my stainless one for this sort of thing
Posted: Oct 14, 2011 susan
No eggs in this recipe seems a bit odd for pancakes... but sounds delicious!
Posted: Aug 18, 2011 JMB
please print
Posted: Jan 25, 2011 susan
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