|Nutritional Guidelines (per serving)|
|Servings: 8 pancakes (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
Gluten-free Blueberry Pancakes feature one of nature's richest sources of antioxidants–blueberries. Bursting with fresh blueberries, these pancakes are so delicious and tasty everyone will enjoy them, not just those who are gluten-free. Skip the pancake mix and make your pancakes from scratch with simple baking ingredients.
Light, fluffy, and deep purple with all the fresh blueberries, these pancakes are a scrumptious way to start the day.
Drizzle warm maple syrup over a steaming stack of these gluten-free pancakes, or top with this homemade blueberry sauce for additional blueberry goodness (because you can never have too many blueberries). Whether it's Sunday morning brunch or a mid-week breakfast pick-me-up, these gluten-free pancakes will make your day.
- 1 1/4 cups flour (gluten-free all-purpose blend)
- 2 tbsp. sugar (organic cane)
- 1 tsp. baking powder (gluten-free)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 large egg
- 2 tbsp. olive oil (light, or your favorite neutral vegetable oil)
- 1 1/4 cup buttermilk (or your favorite dairy-free substitute)
- 1 cup blueberries (fresh, if using frozen blueberries, thaw first)
- For frying: vegetable oil (for pancakes)
Measure dry ingredients together in a bowl. Whisk to combine.
In a separate bowl, beat egg until thick and foamy. Add oil and buttermilk to egg and whisk to blend.
Add dry ingredients and whisk until the pancake batter is smooth. Gently stir in blueberries.
On medium-high, heat 1 teaspoon of vegetable oil in a heavy skillet. Spoon about 1/3 cup of pancake batter into hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup fresh blueberries. Cook until golden brown on the bottom and carefully flip. Cook second side until golden brown.
Serve warm with maple syrup or homemade blueberry sauce.