Welcoming 2021 with Gluten Free Blueberry Pancakes
We are kicking the year off with the fluffiest gluten-free blueberry pancakes! I was always very apprehensive about using gluten-free flours. I was scared to try it out and that the dish would fail. Upon further research, I realised there’s not need to be scared of it and it just needed some adjusting to.
During lockdown, I decided to experiment more using gluten free flours. I found many, and now I have a few staples I always use. I’d usually ask my husband to test my baked goods. I know that if he is not a fan, it won’t be a winner.
One of the first things I decided to test are these gluten free blueberry pancakes. My husband tasted them, and continued to finish them off. There’s something about adding blueberries to a pancake, that just takes them to the next level.
This is a great recipe if you are gluten free or not. These gluten free blueberry pancakes are so light and fluffy and it’s such an easy recipe as well. If you want to substitute the blueberries for strawberries, they will hold their shape. Gluten free cooking and baking can seem a bit daunting at times. This recipe is a great place to start your gluten free journey and hopefully you will find that they are just as good (if not better!) than your regular pancakes.
Bon Appetit Friends!
Zorah xo
Thing to know about Gluten-free flours:
- Gluten-free all purpose flours may seem the same, therefore, there are a few things to look out for. To achieve the best results in your baking your gluten free flour should have Xanthan Gum. This helps to bind the ingredients together.
- If your flour does not contain xanthan gum, you can try buying it separately and adding it to your baking. It should come out with this same result.
- When you substitute GF flour for regular flour, the ration is usually 1:1 and most of the time this won’t change the recipe at all. *Make sure the flour does have Xanthan gum present.
My favourite GF flours:
- Fresch – contains xanthan gum and tapioca flour
- Bob’s Red Mill Gluten-free baking flour – perfect 1:1 ration when substituting normal all purpose flour
- Komati Foods Gluten-free flour – has everything you need and is the one I have been using lately.
- King Arthur Gluten-free all purpose flour
Gluten Free Blueberry Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings10
minutes15
minutes25
minutesThese fluffy pancakes are filled with blueberries inside, as well as on top. They’re also gluten free and have a most and fluffy texture. I topped mine with coconut yoghurt and honey.
Ingredients
1 egg
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
3/4 cup whole milk/plant-based milk of your choice
1 cup Gluten-free all purpose flour
1 tsp. Tapioca flour
1 tsp. baking powder
2 tsp. melted butter
1/2 cup fresh blueberries, halved
Directions
- In a medium sized bowl, whisk together the eggs and the sugar for about 5 minutes. The mixture should have very few sugar particles and be light in colour and thick in consistency.
- Then add in the salt, vanilla and milk and whisk well to combine.
- Add in the gluten free flour, tapioca flour and baking powder and whisk until there are hardly any lumps present.
- Then add in the melted butter and blueberries and combine carefully.
- Warm a medium sized pan, spray with a non-stick grease or use butter.
- Fry off the pancakes, try to keep them smaller than you would usually make them. Mine were the size of my palm.
- Top with coconut yogurt and extra blueberries and enjoy!
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