Description
Delicious and fluffy gluten-free blueberry pancakes perfect for breakfast or brunch. Bursting with flavor and easy to make.
Ingredients
Scale
- 1 cup gluten-free flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 cup fresh blueberries
- Cooking oil for the skillet
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter or coconut oil until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the fresh blueberries carefully.
- Heat a non-stick skillet over medium heat and add a little cooking oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and continue cooking until golden brown.
- Serve warm with maple syrup or your choice of toppings.
Notes
Ensure gluten-free flour contains xanthan gum for better texture. Allow batter to rest before cooking for improved texture.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg