Gluten-Free Blueberry Pancakes

Name: Gluten-Free Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 cups gluten-free all-purpose blend flour; 2 tablespoons organic cane sugar; 1 teaspoon baking powder, gluten free; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 2 tablespoons light olive oil, or neutral vegetable oil; 1 1/4 cups buttermilk, or a dairy-free substitute; 1 cup fresh blueberries, or thawed frozen blueberries; Vegetable oil, for frying, as needed

Fluffy, gluten-free blueberry pancakes provide a delicious and antioxidant-rich breakfast.

⭐ 4 (45 reviews) Prep: 10 minCook: 15 minTotal: 25 minYields: 4 servings

Category Tags:

Breakfast Brunch

Cuisine Tags:

American

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Instructions

Combine dry ingredients in a bowl.
In a separate bowl, beat egg; then whisk in oil and buttermilk.
Add wet mixture to dry ingredients, whisk until smooth, then fold in blueberries.
Heat 1 teaspoon of vegetable oil in a heavy skillet over medium-high heat. Pour about 1/3 cup of batter per pancake, dot with 1/4 cup blueberries, and cook until golden brown on both sides.
Serve warm with desired toppings.

Nutritional Info (per serving)

Calories: 326 kcal

Carbohydrate: 46 g

Cholesterol: 50 mg

Fiber: 2 g

Protein: 8 g

Saturated Fat: 2 g

Sodium: 733 mg

Sugar: 14 g

Fat: 13 g

Unsaturated Fat: 0 g