Kristine Kidd

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Gluten-Free Pancakes with Peaches and Blueberries

These gluten-free pancakes are light and packed with the toasty-sweet flavors of oats and whole grain corn flour. Topped with peaches and blueberries that have been gently simmered in Vermont maple syrup, they are especially suitable for breakfast on a summer weekend. They also happen to contain a good amount of bone strengthening calcium, magnesium, and vitamin D too.

We feasted on these somewhat-wholesome pancakes during a vacation in the Sierras, on the morning before a hike up to a pristine alpine lake. They tasted every bit as good as any of thepancakerecipes I tasted while at Bon Appetitmagazine, and their texture is sotender, no one would guess they are gluten free. We also appreciated the valuable nutrients supplied by the whole grains, kefir, eggs, and fresh fruit.

I topped my pancakes with big spoonfuls of yogurt. This may sound unusual, but I’ve been eating pancakes with yogurt for years because I love the balance the tangy, creamy yogurt offers to sweet maple syrup, sort of similar to whipped cream on strawberry shortcake. I also wanted to be certain I had plenty of calcium available for my bones to absorb as I generated bone-strengthening impact pounding down the mountain trail.

Whether you add yogurt or not (and Steve does not), don’t miss out on this splendid recipe

Gluten-Free Pancakes with Peaches and Blueberries

Kristine Kidd
Corn flour is more finely ground than cornmeal and helps make these pancakes tender. Makes about 14 3½-inch pancakes
Course Breakfast
Servings 14 3½-inch pancakes



  • ¾ cup plus 2 tablespoons oat flour
  • ½ cup plus 2 tablespoons whole meal corn flour, not cornmeal; I use Bob’s Red Mill
  • 3 tablespoons firmly packed brown sugar
  • 1 teaspoon ground cardamom or cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain kefir, buttermilk or 1 cup less 1 tablespoon soy milk mixed with 1 tablespoon distilled white vinegar
  • 2 large eggs
  • 3 tablespoons sunflower oil, canola oil, or melted butter
  • ½ teaspoon pure vanilla extract
  • Unsalted butter for cooking

Peach and Blueberry Maple Sauce

  • 2 tablespoons unsalted butter
  • 3 large peaches, peeled and sliced
  • cups fresh blueberries
  • 1 cup pure maple syrup, preferably dark
  • ¾ teaspoon ground cardamom or cinnamon or ½ teaspoon ground nutmeg
  • Plain yogurt, optional


  • For the pancakes: Combine the oat flour, corn flour, brown sugar, cardamom, baking powder, baking soda and salt in a medium bowl and whisk to blend. Place the kefir, or buttermilk in a 2 cup glass measure cup (if using soy milk, combine it at the and vinegar in the cup and let stand until thickened, about 5 minutes). Add the eggs, oil and vanilla and whisk to blend. Add to the dry ingredients and whisk until smooth.
  • For the sauce: Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the peaches and cook until just warm, stirring frequently, about 1 minute. Add the blueberries and cook until just warm, stirring occasionally, about 1 minute. Mix in the syrup and cardamom and cook until heated through. Set aside and keep warm.
  • Heat a griddle or large skillet over medium heat until hot. Add a little butter and let it melt, spreading to coat the pan. Add the batter by 2 tablespoons full. Let cook until a few bubbles appear on the surface and the bottoms are brown, about 2 minutes. Turn the pancakes over and cook until the second side is brown and pancakes are cooked through, about 30 seconds longer. Transfer to warmed plates. Butter the pan and repeat with the remaining batter.


Serve the pancakes with the warm sauce, and dollops of yogurt, if desired.
Keyword Gluten Free
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