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Mesquite Blue Corn Blueberry Pancakes with bacon
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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -7 pancakes
Calories 135kcal
Author Toni Dash

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