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Blueberry pancakes on a plate

Blueberry Pancakes (gluten-free, dairy-free)

Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 pancakes
Calories 177 kcal

Ingredients

  • 3/4 cup almond milk, room temperature (or milk of choice)
  • 1 tbsp vinegar (or lemon juice)
  • 1 cup gluten-free flour (like Pamela's Baking and Pancake mix or Bob's Red Mill gluten-free 1-to-1 flour)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp honey or maple syrup
  • 2 tbsp coconut oil, melted (or butter)
  • 1 egg
  • 1 cup fresh blueberries

Instructions

  1. To begin, in a small bowl add your almond milk and vinegar together. Set aside for the milk to sour.

  2. Now, preheat a large pan or skillet to medium heat.

  3. In a large mixing bowl, add your dry ingredients (flour, baking powder, cinnamon, baking soda, salt) and stir them together. Push them around towards the sides of the bowl to create a well in the middle of the bowl, for your wet ingredients.

  4. Into the middle of your large mixing bowl, add your honey, coconut oil, egg and buttermilk. Whisk your wet ingredients together till combined. Then, whisk all of your ingredients together in the bowl.

  5. Add your blueberries to the batter and gently fold them in.

  6. Let your batter set for a few minutes, and then adjust your batter according to the texture, if necessary. If it's too thick, try adding 1-2 tablespoons of more milk. If it's too thin, try adding 1-2 tablespoons of more flour.

  7. Scoop your batter onto your pan or skillet (in about 1/4 cup size scoops) and cook the pancake on one side till you start to see a few bubbles forming on top. Flip your pancake and cook on the other side for a couple more minutes, till cooked through. Continue till all your pancakes have been cooked.

  8. Devour!

Recipe Notes

Stored in an airtight container in the fridge, these pancakes should last about 4-5 days.