Recipe: Blueberry-Hazelnut Rice Flour Pancakes
This gluten-free variation on the traditional recipe serves up superlight cakes.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
