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Classic Gluten Free Blueberry Pancakes! Fluffy golden and bursting with blueberries! Made using gluten free flour, your new perfect Sunday morning breakfast!

Classic Gluten Free Blueberry Pancakes


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 5 min
  • Total Time: 20 minutes
  • Yield: 4-6 pancakes 1x

Description

Fluffy golden and bursting with blueberries! Made using gluten free flour, your new perfect Sunday morning breakfast! 


Ingredients

Scale
  • 2 Tbsp (30g) unsalted butter, melted, or coconut oil for dairy free
  • 1 cup (150g) gluten free plain all purpose flour
  • 2 tsp (7g) baking powder
  • Pinch of salt
  • 3/4 cup (180ml) milk, or dairy free milk 
  • 1 large egg (approx. 55g), lightly beaten 
  • 1 Tbsp (20g) maple syrup 
  • 1 tsp (5g) vanilla extract 
  • 1 punnet fresh blueberries, may also use frozen blueberries 

Instructions

  1. Melt butter first and set aside to cool slightly. 
  2. In a large mixing bowl, add flour, baking powder and salt. Whisk until well combined. 
  3. Pour in the milk, beaten egg, maple syrup, vanilla and the melted butter. Using a wooden spoon or spatula, gently mix everything together until just combined, ensuring not to over-mix.
  4. Heat a non-stick fry pan over medium heat. Melt a little butter or coconut oil in the pan. 
  5. Using a 1/4 cup measuring cup or ladle, scoop up the batter and pour into hot pan, spreading it out quickly with a spoon or small spatula, making it a larger pancake. 
  6. Place desired amount of blueberries on top. 
  7. Cook for 1-2 minutes, until small bubbles begin to appear on top or until they look puffed up. Gently flip over and cook for a further 1-2 minutes or until cooked through. Repeat this process with remaining batter. 
  8. Serve with more fresh blueberries and maple syrup. 
  9. Enjoy!