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.

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Perfect Gluten-Free Blueberry Pancakes

Light, fluffy, perfectly balanced, not too sweet, with a hint of sourness from the blueberries. 

Course Breakfast

Cuisine American

Keyword blueberry, gluten-free, healthy pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 Servings

Calories 98 kcal

Author Alyssa Rimmer

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!

Nutrition Facts

Perfect Gluten-Free Blueberry Pancakes

Amount Per Serving

Calories 98 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 27mg 9%

Sodium 144mg 6%

Potassium 129mg 4%

Total Carbohydrates 18g 6%

Dietary Fiber 1g 4%

Sugars 3g

Protein 2g 4%

Vitamin A 0.9%

Vitamin C 1.4%

Calcium 7%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

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