Go Back
–+ servings
drizzle pancakes with maple syrup and garnish with fresh blueberries

Gluten Free Blueberry Blue Pancakes

Joanne Molinaro
The BEST gluten free pancakes you'll ever make!! Fluffy and delicious!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 135 kcal

Equipment

  • Non-stick pan

Ingredients
  

  • 1 tsp lemon juice
  • 7/8 cup plant milk
  • 1/2 cup almond flour
  • 1/2 cup sweet white rice flour you can sub in oat flour, but it won't taste as good
  • 1/4 cup potato starch
  • 2 tbsp sugar
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 pinch salt
  • 2 tbsp blue cornmeal
  • 1 cup blueberries
  • oil for frying

Instructions
 

  • Add lemon juice to the plant milk and stir. This is your vegan buttermilk.
    how to make vegan buttermilk
  • In a large bowl, mix together the almond flour, sweet white rice flour, potato starch, sugar, baking soda, baking powder, salt, and cornmeal.
    gluten free flour mix
  • Add the vegan buttermilk. The batter will be quite thick.
  • Add the blueberries and stir gently, so that they don't break.
    mixing the pancake batter with a spatula
  • Add oil to a non-stick pan over medium heat and spoon the batter onto the pan (about the size of your palm). Cook on both sides for about 2 minutes. They will be slightly crispy on the outside (thanks potato starch!) and soft and tender on the inside.
  • Serve with maple syrup and fresh berries.

Nutrition

Serving: 1pancakeCalories: 135kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 134mgPotassium: 116mgFiber: 2gSugar: 6gVitamin A: 111IUVitamin C: 4mgCalcium: 108mgIron: 1mg
Keyword blueberry pancakes, gluten free, gluten free pancakes, pancakes
Tried this recipe?Let us know how it was!