Fluffy Gluten-Free Blueberry Pancakes
Ingredients
Dry Ingredients
-
2
cups
Bob’s Red Mill Gluten-Free 1:1 Baking Flour
-
2
tsp
baking powder
-
2
tsp
baking soda
-
½
tsp
salt
Wet Ingredients
-
2
cups
original sweetened almond milk or non-dairy milk of choice
-
2
tsp
apple cider vinegar
-
1
large
egg, beaten well
-
1
Tbsp
vanilla extract
-
2
Tbsp
liquid or melted coconut oil
Other Ingredients
-
1
cup
frozen blueberries, reserved
Instructions
- Mix the dry ingredients in a medium bowl.
- In a separate measuring cup, mix the wet ingredients thoroughly.
- Gradually combine the wet and dry ingredients, ensuring no clumps remain.
- Let the batter rest for 3-4 minutes.
- Heat a griddle over medium-high heat and lightly oil it.
- Pour 1/3 cup of batter onto the griddle for each pancake.
- After about a minute, when bubbles form, add blueberries on top.
- Cook for an additional 30-45 seconds until the underside is brown.
- Cook for about 60 more seconds and repeat with the remaining batter.
- Serve with your favorite toppings or enjoy plain.
Nutrition Facts (estimated)
Servings
10 pancakes
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
70mg
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