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My kids 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, they had gluten free blueberry pancakes for dinner the other night. 🙂
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
- 1/2 tsp ground nutmeg
- 1 cup blueberries
Directions:
- In a bowl, whisk together flour, xanthan gum if using, baking powder, salt, nutmeg, and sugar.
- In a separate bowl, mix together almond milk, eggs, and coconut oil.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Stir in blueberries.
- Heat griddle to medium heat.
- Grease with additional oil if needed.
- Using a measuring cup pour a scoop of batter onto griddle. I use a 1/3 cup measuring cup.
- Once the top of the pancake is covered with bubbles that pop and stay open, the pancake is ready to flip.
- To ensure the second side is done, use spatula to lift the pancake a little and take a peak.
- Once the pancake is done place on plate and serve with maple syrup.
- Repeat with remaining batter.
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 could 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.
- 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.
Instead of serving these with maple syrup try them with peanut butter and a sprinkle of nutmeg. Or even better try them with a little spread of blueberry pie filling. So. Good. Yum!
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 the other night!
Have a great day!
Brandi
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Gluten Free Blueberry Pancakes
July 20, 2020
Light and fluffy blueberry pancakes made with almond milk, coconut oil, and gluten free flour. Perfect for Saturday morning breakfasts or anytime. They also freeze and reheat very well.
Persons
9
Serving Size
2 pancakes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
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.
Ingredients
- 3/4 cup Better Batter Gluten Free Flour
- 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
- 1/2 tsp ground nutmeg
- 2 tbsp melted coconut oil
- 1 cup fresh or thawed blueberries
Instructions
- In a bowl, whisk together flour, xanthan gum if using, baking powder, salt, nutmeg, and sugar.
- In a separate bowl, mix together almond milk, eggs, and coconut oil.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Stir in blueberries.
- Heat griddle to medium heat.
- Grease with additional oil if needed.
- Pour batter onto griddle. I use a 1/3 cup measuring cup.
- Once the top of the pancake is covered with bubbles that pop and stay open, the pancake is ready to flip.
- To ensure the second side is done, use spatula to lift pancake a little and take a peak.
- Once the pancake is done place on plate and serve with maple syrup.
- Repeat with remaining batter.
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