Gluten-Free Blueberry Pancakes

Maple syrup being poured onto a plate of three pancakes topped with blueberries and butter, with blueberries behind them

4.67 from 3 votes

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are light, fluffy, and perfectly sweet. They're packed full of flavor, and only take 15 minutes to make.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, blueberry pancakes gluten free, gluten free blueberry pancakes, pancakes with blueberry

Servings: Servings

Calories: 71kcal

Author: Alyssa

Ingredients

1/2 cup sorghum flour
1/2 brown rice flour
1/2 cup quinoa flakes
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 eggs
1 1/4 cup milk of choice I like almond
2 tablespoons maple syrup
1/2 - 1 cup fresh blueberries

Instructions

Preheat a cast iron skillet or griddle on medium heat.
Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth and slightly runny, but holds its shape.
Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
Serve with dairy-free butter and Vermont maple syrup, then enjoy!

Notes

Store in an airtight bag or container in the fridge for 1 week or in the freezer for 3 months. Reheat on a low setting in a toaster or toaster oven, or for 4-5 minutes in a 350F oven.

Nutrition