These Gluten-Free Blueberry Pancakes will become your favorite breakfast for many reasons! They’re very easy and quick to make, soft, fluffy and comforting.
As you probably may know, I love breakfast food. Sweet, savory, it doesn’t really matter. I’ve been obsessed with these oatmeal pumpkin waffles for the last few months, but since pumpkin season ended a long time ago, it’s time to switch it up a little.
Now you don’t need to wait until the weekend to make these gluten-free blueberry pancakes. They come together very quick! Mix of sorghum, white rice and tapioca flour makes them gluten-free friendly and nutritious as well.
Don’t forget to top these blueberry pancakes with some maple syrup and blueberries! I added some cashew frosting I had left over after making paleo blueberry naked cake and edible flowers. What a combo!
If you make these pancakes yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!
Ingredients
1/2 cup sorghum flour
1/2 cup white rice flour
1/4 cup tapioca flour
1 large egg
2 tbsp coconut oil, melted
1 tbsp coconut sugar
3/4 cup almond milk
1/4 tsp salt
1 tsp baking soda
1 tsp lemon juice
1 tsp vanilla extract
3/4 cup blueberries
Toppings:
cashew frosting (optional)
maple syrup
blueberries
edible flowers (optional)
Instructions
In a mixing bowl, whisk egg, oil, coconut sugar, lemon juice and vanilla extract.
Add in flours, salt and baking soda. Mix just until combine. Fold in blueberries.
Heat a skillet on medium heat. Lightly grease with coconut oil. Pour 1/3 cup pancake batter on the center of the hot pan.
Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side until golden. Repeat with the remaining batter.
Top each pancake with a little cashew frosting, blueberries and maple syrup.