The Very Best Gluten Free Blueberry Pancakes
Calling all pancake lovers! These gluten free blueberry pancakes are fluffy, easy to make and dairy free too!
Servings: 6 pancakes
Calories: 137kcal
Ingredients
- 3 eggs
- ¾ cup almond milk
- 1 Tablespoon honey
- 1 ½ teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 57 grams coconut flour about ½ cup plus 1 Tablespoon
- 60 grams tapioca flour about ½ cup
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- Pinch of cinnamon
- ½ cup fresh blueberries
Instructions
- In a large bowl, whisk the eggs with a wire whisk for 1 minute.
- 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.
- While whisking the egg mixture, gradually add in the flour mixture one spoonful at a time (use a large spoon).
- Once all the flour is mixed in, add the baking powder, baking soda, salt and pinch of cinnamon and mix until combined.
- Set batter aside to rest for 30 minutes.
- Heat a large griddle over medium heat.
- 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.
- Let the pancakes cook until the bubbles on the top start bursting. Flip the pancake over and cook for another minute. Note: If your pancakes are getting too brown on the bottom before flipping time, try turning your burner down to low-medium.
- Serve immediately with syrup or keep warm with the tips above.
Video
Notes
- Bring all ingredients to room temperature.
- Whisk the eggs for 1 minute before adding the additional ingredients.
- Sprinkle the top of each pancake with blueberries.
- Lower the heat of the burner if the pancakes get too brown on the bottom.
