Perfect Gluten-Free Blueberry Pancakes

I woke up this morning craving something starchy and sweet for breakfast. Last night I made a fabulous batch of gluten-free tropical granola (based off my delicious Ggrain-free coconut granola), but I wanted more substance. Something that was light and fluffy, sweet, semi-healthy, and packed with antioxidants. That left me with one thing.

Blueberry pancakes. Yes, pancakes always win. Especially when they're simply perfect gluten-free blueberry pancakes at that.

I went with a tried and true blend of flours: sorghum, brown rice, quinoa flakes and tapioca. Together they have a very mild flavor, a soft texture and make for exceptionally fluffy pancakes. Exactly how I like them!

I also added in some cinnamon which gives the pancakes a wonderfully warm flavor and pairs perfectly with maple syrup.

Of course, blueberries. You can't go wrong with fresh blueberries!

But also if you're not a blueberry fan, that's a-okay. I've tested these a few different times with other fruits like strawberries, raspberries, banana, and even chocolate chips and every which was is delicious. I just happen to be partial to blueberries.

And usually I'm not one to toot my own horn, but these pancakes honestly were the best pancakes I've ever had. They were light, fluffy, perfectly balanced, not too sweet, with a hint of sourness from the blueberries. I couldn't have been happier with my breakfast choice this morning.

Perfect Gluten-Free Blueberry Pancakes

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Preparation 5 mins 2017-07-28T00:05:00+00:00

Cook Time 10 mins 2017-07-28T00:10:00+00:00

Serves 12     adjust servings

Ingredients

• 1/2 cup sorghum flour
• 1/2 brown rice flour
• 1/2 cup quinoa flakes
• 1/4 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 2 eggs
• 1 1/4 cup milk of choice (I like almond)
• 2 tablespoons maple syrup
• 1/2 – 1 cup fresh blueberries

Instructions

1. Preheat a cast iron skillet or griddle on medium heat.
2. Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth, slightly runny but holds its shape.
3. Test to see if your pan is hot by flicking water on it. If the water sizzles, you’re ready to cook!
4. Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2 – 3 minutes. Flip them over and cook for another few minutes.
5. Serve with dairy-free butter and Vermont maple syrup. And of course, enjoy!

by Alyssa

5 1

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 178kcal Calories from fat 78
% Daily Value
Total Fat 9g	14%
Saturated Fat 1g	5%
Transfat 0g
Cholesterol 27mg	9%
Sodium 126mg	5%
Carbohydrate 21g	7%
Dietary Fiber 3g	12%
Sugars 4g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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