Blueberry Pancakes

The Very Best Gluten Free

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Pancakes have got to be one of the most fun things to make. They're great to whip up on a Saturday morning but also ideal for getting breakfast or snack prepped for the week

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They’re light, fluffy, perfectly balanced with delicious ingredients and no one will even know they’re gluten free. They're also: 

* Great with fresh or frozen blueberries * Easy to store/freeze * Wonderful for snacking and lunches * Quick to mix - a couple spoons and a whisk is all you need.

Why this recipe is the best!

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Eggs Almond milk Honey Lemon juice Vanilla extract Coconut flour

ingredients

Tapioca Flour Baking Powder Baking Soda Salt Pinch of cinnamon Fresh blueberries

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In a large bowl, whisk the eggs with a wire whisk for 1 minute.

instructions

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Add in the milk, honey, lemon juice and vanilla extract to the eggs and whisk for another minute.

In a small bowl, combine the flours and mix well.

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While whisking the egg mixture, gradually add in the flour mixture one spoonful at a time (use a large spoon).

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Once all the flour is mixed in, add the baking powder, baking soda, salt and pinch of cinnamon and mix until combined.

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Set batter aside to rest for 30 minutes.

Heat a large griddle over medium heat.

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Once the griddle is ready, give it a spray of cooking spray. Using a large soup ladle, ladle one spoonful of batter onto the hot griddle. Immediately sprinkle with 6 – 7 blueberries.

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SWIPE UP TO LEARN MORE TIPS AND TO GET THE FULL RECIPE.

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