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Gluten-Free Blueberry Pancakes

Fluffy, warm, and bursting with juicy blueberries, these Gluten-Free Blueberry Pancakes are a delicious and wholesome breakfast option!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1 cup Quinoa Flour
  • 2 teaspoons Baking Powder gluten-free
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/2 cup Walnuts optional, diced
  • 2 Eggs slightly beaten
  • 1 tablespoon Coconut Oil unrefined
  • 2 tablespoons Honey
  • 1 cup Kefir or Buttermilk
  • 1 cup Blueberries fresh

Instructions

Instructions

  • In a large mixing bowl, whisk together the quinoa flour, baking powder, baking soda, and sea salt until well combined.
  • In a separate bowl, whisk together the slightly beaten eggs, coconut oil, honey, and kefir (or buttermilk) until smooth.
  • Pour the wet ingredients into the dry ingredients. Gently fold the ingredients together until just combined.
  • Fold in the fresh blueberries and walnuts (if using), ensuring they are evenly distributed throughout the batter.
  • Preheat a non-stick skillet or griddle over medium heat.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
  • Remove the pancakes from the skillet and serve warm with your favorite toppings.

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Measuring cups and spoons

Notes

  • For extra moisture, add grated zucchini to the batter.
  • Incorporate spices like cinnamon for added flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days.