I’ve always found gluten free pancakes to be fairly tasty, but they aren’t as good as their gluten-filled counterpart. As a result, I’ve always found it best to add fresh fruit ingredients to pancakes in our to maximize taste.
Below is a great gluten free recipe for blueberry pancakes. Give it a try and let us know how it turns out in the comments!
Gluten Free Blueberry Pancakes Recipe
Pancake Ingredients:
- 1 cup gluten free flour
- 1/4 cup tapioca flour
- 1/3 cup ground almonds
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp xanthum gum
- 2 eggs
- 1 cup almond milk
- 1 oz (2 Tbsp) oil
- 1 oz (2 Tbsp) honey
- 1 teaspoon vanilla extract
- Approximately 1 cup fresh or frozen blueberries
Pancake Directions:
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in small bowl.
- Add blueberries to dry ingredients and mix some.
- Pour wet into dry, mix with a rubber spatula as little as you possibly can.
- Allow batter to sit for 45 – 60 minutes.
- Cook pancakes on oiled griddle.
This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit! ...
Theses are delicious!!! Better than the original wheat flour ones!! I used the King Authur GF all purpose flour. 
Not sure what I did wrong but the batter thickened up so much that it wasn't even useable. 
Hi,
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