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Recipe: Blueberry-Hazelnut Rice Flour Pancakes

This gluten-free variation on the traditional recipe serves up superlight cakes.
september 09 blueberry hazlenut pancakes 445x260Blueberry-Hazlenut Rice Flour Pancakes (Justin Bailie)

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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