Gluten Free Blueberry Pancakes
Seriously you had me at PANCAKES!! These are my weakness for sure but your weakness doesn’t have to come with guilt! There are so many ways to create pancakes that are gluten free, dairy free and even grain free! Play around and check these out!
The What And The How-To:
- 1 3/4 cups gluten Free Flour (I use Bob’s Red Mills Gluten Free Baking Flour)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 1/4 cup unsweetened coconut milk (Nut milk if preferred)
- 1 tsp vanilla extract
- 2 tbs maple syrup or coconut sugar
- 2 eggs or flax eggs
- 1/4 cup wild blueberries (Can use frozen or fresh)
- coconut oil for cooking
-
In a bowl mixed together dry ingredients
-
In a separate bowl wisk together wet ingredients
-
Slowly add wet ingredients to the dry without making it too smooth. Leaving little unincorporated bits adds to the texture
-
In a non-stick pan over medium heat add 1/4 tsp of coconut oil or coconut oil spray
-
Add about two heaping tbs of batter to the pan and spinkle 6-8 blueberries around the pancake
-
When pancake shows bubbles throughout flip and cook on the other side for about a minute
-
Serve with pure maple syrup and top with fresh blueberries
Enjoy you guys and let me know what you think!
Happy Healing!
jen
Comments ( 2 )
Peggy Beyer
April 4, 2020 at 4:52 pm
Love your recipes Jennifer and you are a natural in front of a camera. Nice to see all the measured ingredients as you then put build your dish. Keep spreading the immune boosting recipes…a healthy warrior is needed.
Jen Dowdican
April 4, 2020 at 4:53 pm
Thank you Peggy!
Comments are closed