Gluten Free Blueberry Pancakes Recipe
Fluffy gluten free blueberry pancakes made with fresh or frozen blueberries. Easy recipe with lemon juice for extra lift and the perfect breakfast.
Servings: 8 pancakes
Calories: 133kcal
Equipment
- Non-stick Pan
Ingredients
- 1¼ cup (190 g) gluten-free flour (all-purpose/plain flour)
- ¼ cup (50 g) sugar
- 2 tsp gluten-free baking powder
- ¼ tsp baking soda, (bi-carb soda)
- 2 eggs
- 1 cup (250 ml) milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup blueberries
- Butter, or oil, for pan
Instructions
- In a large bowl, combine flour, sugar, baking powder, and baking soda.
- Mix in eggs, milk, vanilla and lemon juice.
- Stir until just combined. Batter should be thick but pourable.
- Gently fold in the blueberries.
- Heat a non stick fry pan on medium-low and add butter or spray oil of choice.
- Pour about ⅓ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Remove, keep warm and keep on going until you have approximately 8 mid-sized fluffy pancakes.
Notes
*Cook slowly to allow the pancakes to rise tall and cook through without burning.
*How to Store & Freeze:
- Fridge: store in an airtight container for up to 3 days.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: warm in toaster, oven, or microwave until soft.
Nutrition
Serving: 0g | Calories: 133kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 168mg | Potassium: 77mg | Fiber: 2g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg