Gluten Free Blueberry Pancakes
Gluten Free Blueberry Pancakes
Average Rating:
2 Reviews
2 ReviewsPrep Time:10 minutes
Cook Time:4 minutes per batch
Servings:4 servings
Description:
Having a wheat allergy can mean missing out on a lot of breakfast favorites but with this simple recipe there's no need to pass on the blueberry pancakes. Gluten-free flour and ground flaxseeds combine for a slightly nutty pancake studded with juicy blueberries. Top with a drizzle of maple syrup and enjoy!
Ingredients
- 1 1/4 cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon ground flaxseeds (flaxseed meal)
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup whole mlik
- 1 large egg
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons vanila extract
- 1 cup Driscoll's Blueberries
- Maple syrup
- Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside. In a separate bowl, whisk together milk, egg, oil and vanilla. Whisk flour mixture into egg mixture just until combined. Fold in blueberries.
- Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.
Amount Per Serving
| Calories: | 287.43 |
| Total Fat: | 9.53g |
| Saturated Fat: | 1.96g |
| Cholesterol: | 56.80mg |
| Sodium: | 376.04mg |
| Total Carbohydrates: | 48.17g |
| Dietary Fiber: | 3.08g |
| Protein: | 3.36g |
Tasty but a little dry and grainy
I made these today following the directions to the tee. Although they were very tasty, the consistency of the cake was a little dry and grainy.
Delicious breakfast option for wheat free pancakes
I followed the recipe as it is, except I used coconut oil instead of vegetable oil. Overall, it was tasty. My three year old loved putting non-dairy frozen cream on top, too! Also, we also had fresh raspberries, blackberries and strawberries on top.
