Description
Light, fluffy, and bursting with sweet blueberries, these gluten-free pancakes are perfect for any breakfast occasion.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 cup fresh or frozen blueberries
Instructions
- In a mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or your favorite toppings.
Notes
For a dairy-free version, use plant-based milk and butter. Fresh blueberries yield the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg