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Description
Enjoy a delicious and healthy breakfast with these gluten-free blueberry pancakes. Perfect for those with dietary restrictions or anyone looking for a lighter option.
Ingredients
Scale
- 1 cup gluten-free flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 1 tablespoon melted butter
- 1/2 cup fresh blueberries
Instructions
- In a bowl, mix the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Notes
- You can use almond milk or any other milk alternative.
- Add more blueberries if you prefer a fruity flavor.
- Store leftovers in an airtight container and reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg