Love pancakes, but your tummy doesn’t love gluten? Then today’s recipe is just for you!
I will admit I sort of cheated this one a wee bit blog reader, as I retrieved this GF pancake blend and recipe from Bulk Barn (also known as the best place EVER). For the most part though I actually stuck pretty close to the original recipe, as per usual though I did make a couple of minor changes. Purchases the pancake blend does cut out quit a bit of steps I would highly recommend it!
I will warn you though blog reader that these pancakes are not very sweet, so if you are used to that you will note a difference. But I actually think they just right. The added blueberries and dash of cinnamon is really what makes it! I strongly suggest doing both!
Gluten Free Blueberry Pancakes
Yields: about 10 (8-9 cm) pancakes
Ingredients
1 1/5 cups GF pancake mix (purchased at bulk barn)
1 large egg
1 cup almond milk
2 TBS olive oil or coconut oil (+ slightly more for cooking)
1 tsp vanilla (doubled this)
1 tsp cinnamon
½ cup of fresh blueberries
Directions
Mix dry ingredients in one bowl and mix the wet in another. Add the wet and dry ingredients together all at once and whisk until just combined. Gently fold in the blueberries.
Refrigerate for ½ hour (optional- but recommended)
Heat griddle on medium heat and brush with olive or coconut oil.
Pour ¼ cup of batter onto griddle and cook 1-2 minutes (or until little bubbles form on the top). Turn and cook for another 1-2 minutes.
Serve pancakes immediately w/ pure maple syrup mixed with a pinch of cinnamon (do it it’s ah-mazing), and my favorite weekend treat: turkey sausages (w/o nitrates).
Don’t throw out your leftovers refrigerate them! (pancakes are delish when heated up in the toaster as a snack: trust me).
Do you have any gluten free recipes that are your favorite? I’d love to try some of them. Either comment below or tweet me @shortpresents I’m always looking for new recipes to experiment!
Bulk Barn! Give it a go 🙂
Sincerely,
Short Presents
