Here is a simple way to make gluten free pancakes as close as you can get to the real thing. Nothing fancy or special here, but they are a nice and quick meal for breakfast. Just 2 of these will fill me up. Serve this with some more fresh blueberries overtop and maple syrup…yum!
There are so many ways you can make pancakes, I’ve made peanut butter black bean pancakes before, pumpkin spice flavored pancakes, banana pancakes, the list goes on. But this one is more generic, so for those who might have just turned gluten free and are not wanting to try anything crazy, this one is for you!
Gluten Free Blueberry PancakesPrint Recipe
- 1 Cup - Vegan Milk (I used Almond Milk)
- 3/4 Cup - White Rice Flour
- 3/4 Cup - Potato Flour
- 1/2 Cup - Brown Rice Flour
- 1/4 Cup - Coconut Sugar
- 1/4 Cup - Blueberries
- 2 Tbsp - Coconut Oil
- 1 tsp - Baking Soda
- 1/2 tsp - Baking powder
- 2 Tbsp - Chia or Ground Flax Seed
- 6 Tbsp - Filtered Water
- 2 tsp - Vanilla Extract
- 1 tsp - Cinnamon powder
- 1/4 tsp - Clove powder
- Dash of salt to taste
Begin by making your chia or flax seed Egg by mixing it with water and letting it sit until it becomes like a thick pasty goo, about 5-10 minutes.
Combine all of your ingredients into your mixing bowl and mix until you get a nice batter consistency. Add more flour if it is too thin, or add more milk if it is too thick.
Spray your pan or use a non-stick griddle and begin to warm it up on medium heat.
When warmed, pour your batter into little pancake shapes, only pouring as much as the area can fit (they will expand a bit, so don't put them too close!).
Cook until tan/brown on one side, flip and do the same until they are golden and cooked through. Place them on a plate when they are done cooking and continue until your batter is finished.
Pour some maple syrup on top and dig in!