Gluten Free Blueberry pancakes – sugar and dairy!
These gluten free blueberry pancakes are fluffy, moist and full of flavor!
My husband went to have dinner with a friend. So I decided to make pancakes for myself since he thinks pancakes for dinner is weird. He wouldn’t eat them anyway because they are gluten-free! I only make a small batch so I can eat one or two and then save the others for breakfast. If I make them small to medium-sized I can get about 8 pancakes. If I make them really large (like the ones in the picture) I only get about 4 pancakes. I used some of the fresh blueberries that I had picked at a local blueberry farm and stored in the freezer. They are the same ones I used to make these gluten-free blueberry muffins.
Recipe For Gluten Free Blueberry Pancakes
Preheat griddle to 350° or medium heat.
½ cup + 2 tablespoons gluten free multi-purpose flour
½ cup + 2 tablespoons almond flour
1 tablespoon Splenda (or equivalent sweetener)
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum (optional)
1 large egg
1 cup unsweetened vanilla almond milk (or dairy equivalent)
½ teaspoon vanilla extract
2 tablespoons melted coconut oil or butter
1 cup fresh or frozen blueberries
1. Mix all of the dry ingredients from gluten free flour to xanthan gum together in a bowl.
2. In a separate bowl mix the egg, milk and vanilla extract. Quickly mix in the melted coconut oil and then add this mixture to the dry ingredients and mix thoroughly. The coconut oil may start to harden a little but it will be fine.
3. Gently stir in the blueberries to the batter.
4. Grease griddle lightly. Pour batter onto griddle until you have formed the size pancake you would like. Small size take about 2-3 minutes per side. Large take 3-4 minutes per side. You will flip the pancakes when they appear dry around the edges.
Enjoy your gluten free blueberry pancakes!
This recipe share on Gluten Free Friday
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