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Simply PERFECT gluten-free Blueberry Pancakes made with quinoa flakes! Light, fluffy and surprisingly healthy too!
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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 98kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Preheat a cast iron skillet or griddle on medium heat.
  • 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.
  • Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
  • 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.
  • Serve with dairy-free butter and Vermont maple syrup. And of course, enjoy!

Nutrition

Calories: 98kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 70mg | Iron: 0.7mg