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Gluten Free: Blueberry Pancakes

Jenna Edmiston
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 6 servings

Ingredients
  

  • 1 cup Almond Flour
  • 1/4 cup All Purpose Gluten Free Flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup almond milk
  • 1/4 cup yogurt plain or vanilla
  • 3/4 cup blueberries

Instructions
 

  • In a large bowl whisk together eggs, milk, yogurt.
  • Add in flours, baking powder, salt and sugar. Whisk until just combine. Some lumps are okay.
  • Fold in blueberries.
  • Heat non-stick skillet with a smear of butter or cooking spray.
  • Drop in 1/3 cup batter into the skillet and let cook 1-2 minutes. Once the batter starts forming bubbles flip.
  • Cook for another 1-2 minutes until golden brown.
  • Repeat with the remaining batter.
  • Sever warm with maple syrup and fresh blueberries.