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Easy Fluffy Gluten-Free Blueberry Pancakes


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  • Author: Emily Smith
  • Total Time: 15 minutes
  • Yield: 12 1x

Description

Fluffy, delicious, easy to make gluten-free pancakes.


Ingredients

Scale
  • 3 cups of gluten-free fine white rice flour (such as Bob’s Red Mill)
  • 1 teaspoon of baking powder
  • 1/3 cup of turbinado or coconut sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of pure organic bourbon vanilla extract
  • 3 cups of unsweetened almond milk
  • 2 Teaspoons of melted virgin coconut oil (plus more for greasing pan)
  • 1 pint fresh, washed blueberries (approximately 2 cups)

Instructions

  1. In a large mixing bowl, combine flour, baking powder, cinnamon and turbinado sugar.
  2. Slowly add in almond milk, stirring as you pour.
  3. Add in melted coconut oil (or butter).
  4. Mix with a wooden spoon or hand mixer until the batter is nice and smooth.
  5. Add in blueberries and stir gently.
  6. Heat up a medium-sized pan with a little bit of coconut oil.
  7. Pour batter in the centre of heated pan, leaving 2 inches all around it for room to flip.
  8. Cook on medium for approximately 2 minutes on each side or until edges are golden brown.
  9. Repeat until batter is used up.
  10. Serve right away and enjoy!

For Blueberry Sauce

  1. 1 pint fresh blueberries
  2. 3-4 Tablespoons of water
  3. 1 teaspoon of turbinado sugar (optional)
  4. Place blueberries in a pot with sugar and water.
  5. Bring to a boil.
  6. Reduce to simmer for 8 minutes.
  7. Serve over pancakes.
  • Prep Time: 15