Gluten Free Blueberry Pancakes
Looking for perfectly fluffy, just the right amount of sweet, gluten free blueberry pancakes? Luckily pancakes are one of the easiest things to make gluten free just by swapping the flour!
This recipe makes delicious, fluffy blueberry pancakes, but you could just as easily leave out the blueberries and top with chocolate spread, fill with chocolate chips, top with syrup and berries, or whatever other combinations you can think of.
They’re easily made dairy free by swapping the milk for dairy free milk - my go to is almond.
If you make these, make sure to send me a picture and let me know what you think by heading to @the.gfg on Instagram x
Ingredients
(serves 2)
FOR THE PANCAKES:
200g gluten free self raising flour (I use doves farm)
2tbsp caster sugar
1tsp baking powder
200ml milk (or dairy free alternative)
1 large egg
75g blueberries
A pinch of salt
Method
If you want to make a stack, pre-heat the oven to around 90°C to keep the cooked pancakes warm.
Combine the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre, and crack the egg into the well.
Pour in the milk, and whisk all of the ingredients together so you have quite a thick batter.
Heat a little vegetable oil in a frying pan over a medium heat. Drop 1.5-2tbsp batter into the middle of the pan, I find the easiest way to do this is with a spoon. Immediately place 4-5 a few blueberries on top.
Cook for 1-2 minutes on each side of the pancake. Be careful when turning over (I use a spatula) as the batter on top might not be cooked yet.
Serve with maple syrup, golden syrup, greek yoghurt or whatever you fancy!
Top with whatever toppings you fancy!
