Perfect Gluten-Free Blueberry Pancakes Recipe

Name: Perfect Gluten-Free Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Sorghum Flour; 1/4 cups Brown Rice Flour; 1/4 cups Quinoa Flakes; 1/8 cups Tapioca Flour; 1/4 teaspoons Xanthan Gum; 1/4 teaspoons Fine Sea Salt; 1 teaspoon Baking Powder; 1 whole Free-range Organic Egg; 3/4 cups Unsweetened Almond Milk; 1 Tablespoon Agave Nectar; 1/2 cups Frozen Wild Blueberries, Or As Needed

Servings: persons

1/4 cups Sorghum Flour
1/4 cups Brown Rice Flour
1/4 cups Quinoa Flakes
1/8 cups Tapioca Flour
1/4 teaspoons Xanthan Gum
1/4 teaspoons Fine Sea Salt
1 teaspoon Baking Powder
1 whole Free-range Organic Egg
3/4 cups Unsweetened Almond Milk
1 Tablespoon Agave Nectar
1/2 cups Frozen Wild Blueberries, Or As Needed

1
Preheat a cast iron skillet or griddle on medium heat.
2
Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth, slightly runny but still holds its shape.
3
Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
4
Grease the pan with a bit of cooking spray or vegan butter (I use butter; it gives a better flavor to the cakes and is healthier).
5
Ladle the batter onto the pan and sprinkle with frozen wild blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
6
Karina states that gluten-free pancakes are best served fresh off the pan, but I keep mine warm in the oven so Matt and I can enjoy them together. In my experience, they hold their shape and consistency quite nicely when warmed. So place your ready-to-eat pancakes on a plate and stick them in a warm oven, heated to about 150u00b0F.
7
Serve with vegan, soy-free butter and Vermont maple syrup. Enjoy.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Sorghum Flour, 1/4 cups Brown Rice Flour, 1/4 cups Quinoa Flakes, 1/8 cups Tapioca Flour, and more.

Yes, Perfect Gluten-Free Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Perfect Gluten-Free Blueberry Pancakes

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