Gluten-Free Blueberry Pancakes
Start your morning right with these fluffy Gluten-Free Blueberry Pancakes, bursting with juicy blueberries and made with wholesome quinoa flour!
Servings: 4 servings
Ingredients
- 2 cups Quinoa Flour
- 2 1/4 teaspoons Baking Powder (Clabber Girl brand recommended)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1/2 cup Walnuts (diced, optional)
- 2 Eggs (slightly beaten)
- 1/4 cup Coconut Oil (unrefined or canola oil)
- 2 tablespoons Honey
- 2 cups Kefir or Buttermilk (plain, fat-free or low-fat)
- 1 cup Blueberries (fresh)
Instructions
- In a large mixing bowl, combine the quinoa flour, baking powder, baking soda, and sea salt. Whisk together until well blended.
- In a separate bowl, whisk together the slightly beaten eggs, melted coconut oil, honey, and kefir (or buttermilk) until smooth and well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- Place a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
- Scoop about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and serve warm with your favorite toppings, such as maple syrup, additional blueberries, or a sprinkle of nuts.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Notes
- For an extra protein boost, consider adding a scoop of your favorite protein powder to the batter.
- If you have leftover pancakes, they make a great snack or quick breakfast when reheated!
- These pancakes can be frozen for up to 3 months; reheat in a toaster or microwave.