Gluten Free Blueberry Pancakes

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My girls love gluten free blueberry pancakes. Honestly, who doesn’t? I am not a morning person, so I do not often get up and make them pancakes for breakfast.

However, I am a big fan of pancakes for lunch or dinner! In fact, we had gluten free blueberry pancakes for dinner tonight. 🙂

Both girls love to help me make the gluten free blueberry pancakes. Cakey likes to pour the ingredients in and stir. Doodles likes to sample the berries and stir!

Gluten Free Blueberry Pancakes

Ingredients:

• 3/4 cup Better Batter Gluten Free Flour* (see notes below)
• 1/2 tsp xanthan gum (only if not included in your gluten free flour blend)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp sugar
• 2/3 cup unsweetened almond milk
• 2 eggs
• 2 tbsp melted coconut oil
• 1 cup blueberries

Directions:

1. In a bowl, whisk together flour, xanthan gum if using, baking powder, salt and sugar.
2. In a separate bowl, mix together almond milk, eggs, and coconut oil.
3. Pour wet ingredients into dry ingredients and stir until well combined.
4. Stir in blueberries.
5. Heat griddle to medium heat.
6. Grease with additional oil if needed.
7. Pour batter onto griddle. I use a 1/3 cup measuring cup.
8. Once the top of the pancake is covered with bubbles that pop and stay open, the pancake is ready to flip.
9. To ensure the second side is done, use spatula to lift pancake a little and take a peak.

NOTES:

• I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1/2 tsp of xanthan gum to the ingredients.
• You can use fresh, frozen, or dried blueberries. Just remember if you use frozen your pancakes will be blueish-grey from the blueberry juice.
• To use dried blueberries, place berries in a bowl and cover with 1 cup of warm water to rehydrate. You can mix them directly in the batter but you will need to add more liquid because the dried berries will pull the liquid from the batter to rehydrate.

To store:

• Store any remaining gluten free blueberry pancakes in ziptop bag in the refrigerator. The pancakes should keep well for up to two days.

OR

• Alternatively, you can store the leftover pancakes in the freezer.
• Simply put them in a ziptop bag, squeeze all the air out, and freeze.
• Then reheat in the microwave or thaw on the counter.

I often make a triple batch of pancakes and freeze the remaining ones. Sometimes, we make these with frozen triple berries (blueberries, raspberries, blackberries) but plain blueberry is the girls’ favorite. They each ate 5 tonight! And wanted more but I told them they had to save some for Daddy-o.

Have a blessed day!
Brandi

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