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
- In a large mixing bowl, combine flour, baking powder, cinnamon and turbinado sugar.
- Slowly add in almond milk, stirring as you pour.
- Add in melted coconut oil (or butter).
- Mix with a wooden spoon or hand mixer until the batter is nice and smooth.
- Add in blueberries and stir gently.
- Heat up a medium-sized pan with a little bit of coconut oil.
- Pour batter in the centre of heated pan, leaving 2 inches all around it for room to flip.
- Cook on medium for approximately 2 minutes on each side or until edges are golden brown.
- Repeat until batter is used up.
- Serve right away and enjoy!
For Blueberry Sauce
- 1 pint fresh blueberries
- 3-4 Tablespoons of water
- 1 teaspoon of turbinado sugar (optional)
- Place blueberries in a pot with sugar and water.
- Bring to a boil.
- Reduce to simmer for 8 minutes.
- Serve over pancakes.
- Prep Time: 15