Gluten-Free Blueberry Pancakes
This gluten-free blueberry pancakes recipe is perfect for a weekend brunch and is also a great recipe for kids!
Servings 8 Pancakes
- 1 1/2 tablespoon vinegar
- 1 1/2 cup milk
- 1 cup gluten-free multi-purpose flour without xanthan gum – I use King Arthur
- 1/4 cup blanched almond flour
- 1/4 cup buckwheat flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 large egg
- 2 tablespoons grapeseed or avocado oil
- ½ tsp vanilla extract
- 3/4 cup blueberries
- salted butter for preparing the pancakes
- 100% pure maple syrup for serving
Pour the vinegar and milk in a large bowl. Set aside for 5 minutes.
Meanwhile, a medium bowl, mix the all the dry ingredients (gluten-free multi-purpose flour, almond flour, buckwheat flour, sugar, baking powder, baking soda, xanthan gum, and salt).
To the milk and vinegar mixture, add the egg, oil, and vanilla extract and whisk until foamy. Add in the dry ingredient mixture, bit by bit, and mix just until blended.
Let this batter rest for 7-10 minutes. This will help make the pancakes fluffier.
Heat two small frying pans over medium heat. Brush lightly with butter. For each pancake, drop a 1/4 cup of batter and spread it out so that it forms a round shape. Top with blueberries.
Let the base set for a minute or two, then flip with a spatula and cook for 2-3 minutes on the other side. Butter the pan before each new pancake. Lower the heat as needed during the process. Serve immediately with maple syrup.
Calories: 165kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 246mg | Potassium: 100mg | Fiber: 3g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg