• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Breakfast » Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free)

    LAST UPDATED: July 8, 2018 • FIRST PUBLISHED: February 18, 2011 By Toni Dash 16 Comments

    Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free)

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mesquite Blue Corn Blueberry Pancakes with bacon

    A few years back when I was getting up to speed on gluten free substitutions I used a number of mixes. It was a bit overwhelming at first to identify all the potential and actual sources of gluten, and it seemed the most safe to let someone else do the thinking while I was researching like a fiend.

    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading

    I came upon a small line of local gluten free baking mixes in eye-catching red fold over pouches by the name of the Ruby Range. The front label featured a vintage red range that I found charming and compelling. I tried several of the mixes and they were all good.

    I once happened upon the originator for the company totally by accident. I was in Estes Park, a small quirky vacation town at the gateway to Rocky Mountain National Park. I’d stopped at a small café for coffee, began to speak with the owner and it was her mother who developed and sold the mixes. She happened to be there as it was Mother’s Day. For business reasons she had shifted production from being local to the Midwest and the mixes were only now available online. I looked them up online to buy once or twice but candidly the cost of the mix (around $7) plus shipping was prohibitive. When last checking it seems the company is no longer in business.

    Mesquite Blue Corn Blueberry Pancakes overhead

    There was one mix she made that I loved, not as a mainstay, but I would crave it from time to time. Mesquite Pancake mix. You may think of mesquite related to wood for barbecuing; that is the same beast. Flour made from mesquite is made from pods of the mesquite tree which grows in the desert. It is a very high protein flour as well as low on the glycemic index meaning it will keep your blood sugar even rather than making it spike then crash as with some foods. Native Americans have been using it forever and it is also indigenous to South America.

    Though I had no hopes of replicating the Ruby Range mix perfectly I decided I had to try to make something similar, loving the smoky cinnamon taste of the mesquite so much. It does have a distinct flavor and a little goes a long way.

    A close up of mesquite pancakes

    Recipe

    Mesquite Blue Corn Blueberry Pancakes with bacon

    Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free)

    Mesquite meal adds a unique, Southwestern 'sitting by a campfire' flavor to recipes. A little goes a long way so only a small amount is needed to create these special pancakes. The end pancakes are big and fluffly. Should you prefer a thinner, more traditional pancake, add more milk to the batter to thin it out. This unique flour blend really makes the pancakes however for a short cut, add the mesquite flour to 3/4 cup plus 2 tablespoons of your favorite gluten-free flour blend instead.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6 -7 pancakes
    Calories: 135kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • ½ cup cup Blue Corn flour
    • 1/8 cup Mesquite Meal
    • ¼ cup plus 2 tablespoons Teff Flour
    • 2 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • 3/4 teaspoon Xanthan Gum
    • 1 tablespoon Canola Oil
    • 1 Egg
    • ¾ cup Milk (cow or plant-based)
    • 2 teaspoons Agave Nectar
    • 1/3 cup frozen Blueberries , thawed
    • Chile-Infused Honey

    Instructions

    • Mix dry ingredients together (flours, baking powder, baking soda, xanthan gum).
    • Mix wet ingredients together (canola oil, egg, milk, agave).
    • Mix all together just until combined. Fold in blueberries. Batter will be very light and airy and a grayish brown color.
    • Drop dollops on a greased or non-stick skillet. Check the bottom is beginning to brown and flip. Pancakes are done when they are lightly browned on both sides. NOTE: Due to the consistency these pancakes will not bubble as with normal pancakes
    • Serve with chile-infused honey. Note: If needed, slightly heat the honey to increase its ‘pourability’

    Nutrition

    Calories: 135kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 30mg | Sodium: 128mg | Potassium: 191mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.8mg | Calcium: 104mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Make It Yourself: Chile-Infused Honey
    Grapefruit »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Adrianne says

      May 10, 2014 at 2:52 pm

      5 stars
      Does anyone have an idea for how to make blue corn and mesquite tortillas?

      I’d love to try it out!

      Reply
    2. Adrianne says

      May 10, 2014 at 2:45 pm

      I had all the pods from my backyard mesquite trees ground to flour last fall. I’ve been looking for ways to use it and this recipe sounds fabulous. I have a lot of mesquite flour to use up, so if anyone has other great recipes, please post here and let me know!

      Reply
    3. briarrose says

      February 26, 2011 at 4:40 pm

      What an interesting recipe. I love the honey. So much flavor.

      Reply
    4. Rochelle says

      February 24, 2011 at 12:34 pm

      I've never gotten a chance to work with blue corn flour before and now that I've heard about the mesquite flour I want to try them both together with this recipe! It sounds delicious and I can imagine the flavors blending together with the blueberries too, yum!

      Reply
    5. Eizel says

      February 24, 2011 at 5:27 am

      This reminds me of a fave brunch spot in NYC! Love the blue 🙂

      Reply
    6. Dulce Dough says

      February 23, 2011 at 7:32 pm

      The mesquite flour sounds so interesting! My son used to be on a gluten-free diet. I tried lots of different flours but have never heard of this one!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Thanksgiving Favorites

    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • Bowl of Cranberry Sauce with jalapeno slices Spicy Jalapeno Cranberry Sauce Recipe
    • Crustless Pumpkin Pie Best Crustless Pumpkin Pie recipe
    • Turkey Hash turkey Leftovers recipe in mini cast iron skillets Holiday Turkey Hash: the Perfect Turkey Leftovers Recipe
    • Sour Cream Raisin Pie Sour Cream Raisin Pie: An Irresistible Easy Custard Pie
    • Balsamic Roasted Fall Vegetables with Sumac on a baking sheet titled image Balsamic Roasted Fall Vegetables with Sumac

    TRENDING RIGHT NOW

    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • Turkey Hash turkey Leftovers recipe in mini cast iron skillets Holiday Turkey Hash: the Perfect Turkey Leftovers Recipe
    • ALL BUTTER PIE CRUST Perfect All Butter Pie Crust – An Easy Guide for Success Every Time
    • eggnog recipe The Best Eggnog Recipe: A Boozy Party Punch
    • Bowl of Cranberry Sauce with jalapeno slices Spicy Jalapeno Cranberry Sauce Recipe
    • EGGNOG MAGIC CAKE Eggnog Magic Cake: a Magical Christmas Dessert recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.