The next time you find yourself with a bunch of blueberries on your hands, these gluten free blueberry pancakes are a must. In addition to the pancakes, I made a blueberry syrup to top them which I included in the recipe below. It is super easy to make, calling for a mere two ingredients that you will already have on hand if you are planning on making these. They truly are delicious, and I think it would be safe to say that any pancake lover will enjoy these.
Gluten Free Blueberry Pancakes
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
These gluten free blueberry pancakes are pancakes that everyone will love.
Ingredients
- 2 small/medium bananas, mashed
- 1/2 cup whole blueberries (fresh or frozen; thawed if using frozen)
- 1/4 cup of organic, gluten free applesauce (optional; used for flavor)
- 2 Tbsp. virgin, unrefined coconut oil, melted
- 1 tsp. 100% pure maple syrup
- 1 Tbsp. lemon juice
- 2 flax eggs (2 Tbsp. ground flax seeds + 6 Tbsp. water)
- 1 cup oat flour (make yourself with gluten free oats, or purchase gluten free oat flour)
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened almond milk to thin out batter
- ***Blueberry Syrup:***
- 1/2 cup 100% pure maple syrup
- 1.5 cups blueberries
Instructions
- In a small dish, whisk ground flax seeds and water together until well mixed. Place in refrigerator for 10 minutes.
- In a medium mixing bowl, take 2 peeled bananas and mash thoroughly with a potato masher. Add in applesauce (optional).
- Add in melted coconut oil, lemon juice and maple syrup. Mix thoroughly.
- Add in flax eggs and blueberries.
- To make oat flour, take one cup of gluten free oats and blend with a magic bullet or other high speed blender until oats form an extremely fine flour.
- Sift one cup of oat flour into the wet ingredients, along with baking soda and spices. Mix in almond milk to thin out batter and make sure all ingredients are thoroughly blended.
- Heat a non-stick griddle to about 350F and spray with a non-stick spray if needed.
- Scoop 1/4 cup of pancake batter at a time onto griddle.
- Cook first side for 3 minutes, then flip over and cook other side for another 2 minutes and 30 seconds.
- In a small saucepan, combine blueberries and maple syrup.
- Bring to a boil and let mixture boil for 2-3 minutes, stirring occasionally. Remove from heat and pour into a jug to serve.
- Serve finished pancakes immediately, and top with blueberry maple syrup.