una colazione/breakfast

While visiting Lana’s (virtual) kitchen, I learned about the Secret Recipe Club. Since I have a “favorites” folder full of bookmarks I have every intention of getting to at some point, the Secret Recipe Club sounded like a groovy way for me to get off my butt and try some of the fabulous recipes of my fellow bloggers.

After signing up with Amanda, I was given my assignment soon thereafter which allowed plenty of time to cull through the recipes.  So many choices!

Wendy, from La Phemme Phoodie, has a wonderful collection of recipes and food stories on her blog. As I read and I read, I found my bookmarked listings augmented with even more “must try” yums.  But, which one spoke to me the most? Since I have been more and more intrigued by gluten-free dishes, I made Wendy’s Blueberry Buttermilk Pancakes.

As I try various gluten-free dishes, I tend to stick to foods that come ready-to-eat, like Quinoa. Recipes that include xanthan and guar gum freak me out a bit.  I used xanthan in my mint and brodo sauces at the restaurant and was always weirded out about the sliminess on my squeeze bottles.  One of the draws to Wendy’s pancakes was her use of flours as the thickeners.  Flours and starches intrigue me.  So, I wrote down the pancake ingredients and headed to the farmers market.

Tapioca flour was difficult to find so I bought the pearls with the hope to make the flour, like I do with quinoa.  Thank goodness for my handy dandy 1000 year-old coffee-turned-spice-grinder.

With my dry ingredients ready,

I mixed and mixed, using fresh berries instead of frozen.  Despite misplacing my good spatula, and quickly realizing cheapy replacements make for pancake flip fails, I managed to come away with several pretty darn good pancakes.

Tagged as: Blueberries, Blueberry Buttermilk Pancakes, Breakfast, breakfast foods, buttermilk, Buttermilk Pancakes, Gluten Free pancakes, gluten-free, Secret Recipe Club