Gluten Free Blueberry Buttermilk Pancakes
Easy to whip up for breakfast or brunch, these gluten free Blueberry Buttermilk Pancakes are sure to start the day off right!
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Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Baking Flour (I can't recommend using another brand of gluten free flour for this recipe)
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups full-fat buttermilk (*sub 1 tsp vinegar with whole milk if needed)
- 2 eggs
- 6 tbsp melted butter
- ½ cup fresh blueberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
- Melt butter in microwave for 30-60 seconds. Let the butter cool while combining the buttermilk and eggs in a medium bowl, stirring to mix well and break up the eggs.
- Add the flour mixture to the eggs & buttermilk and stir well to combine. Gradually add the melted butter to the mixture making sure to incorporate it fully. Gently stir in the blueberries.
- Heat griddle or pan over medium high heat and grease well with canola oil or butter. Using a ¼ cup measuring cup or a large scoop, pour batter onto hot griddle or pan. Let brown on one side, then flip to brown the other side. Continue until all batter is used.
- You can keep pancakes warm in a 200 degree oven until ready to serve.
- Serve with maple syrup, fresh berries and/or whipped cream.
Nutrition
Calories: 141kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mgSodium: 346mgPotassium: 57mgFiber: 2gSugar: 5gVitamin A: 267IUVitamin C: 1mgCalcium: 90mgIron: 1mg
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