Gluten Free Blueberry Pancakes
These gluten free blueberry pancakes are easy to make, with a delicious homemade blueberry jam! They're the perfect weekend breakfast when you want a healthy, satisfying treat for the whole family.
Ingredients
Pancake mixture
- 2 eggs
- 2 cups gluten-free all-purpose flour
- 2 tbsp sunflower oil (plus oil for greasing the skillet)
- 2 tbsp maple syrup
- 1/2 tbsp sugar
- 1 tsp baking powder
- 1 tbsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup fresh blueberries
Blueberry jam
- 1/2 cup fresh blueberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp lemon juice
To decorate
- Pistachios
- Fresh blueberries
Instructions
Make the blueberry pancake batter
- Whisk together the GF-flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.
- Add milk and mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
- Gently fold in the blueberries.
Cook the pancakes
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.
Make the blueberry jam
- Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
- Bring to a boil.
- Cook until the mixture thickens and the blueberries are softened.
Decorate and serve
- Pour the blueberry jam on top and sprinkle with pistachios. Enjoy!