Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 to 8 panckaes
- 1 1/2 cups fresh blueberries
- 4 tablespoons softened butter
- 2 eggs
- 2 tablespoons sugar
- 2 1/2 cups all purpose gluten-free flour blend
- 2 teaspoons GF baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon xanthan gum OR guar gum
- 1/2 teaspoon vanilla
- Pinch of salt
- 1 cup buttermilk OR your favorite dairy-free substitute
- 2 tablespoons butter OR light olive oil
Beat butter, eggs and sugar in a medium mixing bowl.
Whisk gluten-free flour blend, baking powder, baking soda, xanthan gum or guar gum and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended.
On medium heat, melt 1 teaspoon of butter in a 10-inch skillet. Spoon about 1/3 cup of pancake batter in hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup of fresh blueberries. Cook until golden and carefully flip. Cook second side until golden brown.
Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup. Makes 6-8 medium sized pancakes.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.