Gluten-Free Blueberry Pancakes

Share Recipe

Print
Prep Time15 min
Serves12

These gluten-free pancakes are full of color from plump and delicious blueberries. Top with maple syrup or nut butter for added protein and healthy fat.

Gluten-Free Blueberry Pancakes

INGREDIENTS

  • 1 1/4 to 1 1/2 cups of gluten-free all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted (optional)
  • 2 cups of California Giant blueberries

DIRECTIONS

      • Stir together flour and next three ingredients in a large bowl. Whisk together buttermilk and eggs; gradually stir into flour mixture. Gently stir in butter. (Batter will be lumpy - don't mix too much!) Let stand for 5 minutes.
      • Pour about 1/4 cup batter for each pancake onto a hot (350 degrees) buttered griddle.
      • Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!