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Gluten-free blueberry pancakes with salted caramel sauce

24 February 2015

Sometimes the best meals are made spontaneously with whatever ingredients are found in the pantry. With a bottle of salted caramel sauce sitting in the pantry, I decided I needed to make something to go with it. Scrummaging through the fridge and pantry I came across baking ingredients and blueberries, so blueberry pancakes with salted caramel sauce it was.
I love the dense texture of these gluten-free pancakes, and the blueberries and salted caramel sauce make them extra delicious.

Gluten-free pancakes with salted caramel sauce
(Makes 8 servings)

1.5 cups plain gluten-free flour
3.5 teaspoons baking powder
1 teaspoon salt
1.25 cups milk
1 egg
3 tablespoons butter, melted
2.5 teaspoons vanilla extract
1 punnet blueberries
1 teaspoon butter, extra
Store-bought salted caramel sauce

In a large bowl, sift together the flour, baking powder and salt. Make a well in the centre and pour in the milk, egg, melted butter and vanilla extract. Mix until smooth.
Warm a frypan on medium heat and melt the extra butter so that it covers the pan. Spoon the batter into the pan, using approximately 1/4 cup for each pancake. Sprinkle 5 blueberries on top of each pancake and flip once batter is bubbling. Cook until golden.
Serve pancakes stacked and sprinkle the remaining blueberries on top. Drizzle with warm salted caramel sauce. Mmmm.

These pancakes are more dense in texture than fluffy.
I use Specially Selected Gourmet Salted Caramel Dessert Sauce from Aldi.

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