Blueberry Pancakes for Two (Gluten Free)


gluten free blueberry pancakesI woke up craving pancakes today. This doesn’t happen often – breakfast for me is usually leftovers, salad of sorts, or eggs. Eating these put a smile on my face. They’re fluffy with good texture and a bit sweet from the blueberries. They’re thicker pancakes, with the recipe making 6-8 medium sized. I topped them off with just a bit of maple syrup and a cup of tea. What a great way to start a Saturday.

3/4 cup brown rice flour
1/4 cup tapioca flour
1 1/4 cups milk
3/4 cups fresh blueberries
1 large egg
2 teaspoons xantham gum
2 teaspoons baking powder
1 tablespoon ground flax
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon extra virgin olive oil (with more for cooking)

blueberrypancakes3In a large bowl combine all the dry ingredients. In a smaller bowl combine the wet ingredients. Whisk the wet ingredients into the dry. Carefully fold in the blueberries.

In a large skillet over medium heat add a bit of olive oil. Allow the pan to heat up for 4-5 minutes. Spoon the batter into the pan, about a 1/4 cup at a time. Cook each side 2-3 minutes – they’ll easily come up from the pan when they’re ready and will be a golden brown. Cook on each side. Add more oil to the pan if needed. Serve hot with toppings of choice. Makes 2 larger servings.



5 thoughts on “Blueberry Pancakes for Two (Gluten Free)

  1. Lori 2014/03/15 / 12:52 pm

    I like thick pancakes…yum!

  2. Joanna 2014/03/15 / 10:19 pm


  3. Sophie33 2014/03/20 / 3:16 am

    I made them & loved them so much! So good & delicious!

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