Perfect Gluten-Free Blueberry Pancakes

Warm blueberry pancakes for a perfect gluten-free breakfast

I woke up this morning craving something starchy and sweet for breakfast. Last night I made a fabulous batch of gluten-free tropical granola (based off my delicious Gluten-free Granola recipe), but I wanted more substance. Something that was light and fluffy, sweet, semi-healthy, and packed with antioxidants. That left me with one thing.

Blueberry pancakes. Gluten-free blueberry pancakes at that.

Vermont maple syrup makes all things better.

Delicious and light Gluten-Free Blueberry Pancakes.

As you may have noticed with my recent posts, I've been experimenting quite a bit with gluten-free baking. Using Karina Allrich's Gluten-Free Baking Tips as a guide, I've played with new flour combinations, tried various egg replacers and worked with different sugar substitutes.

The Gluten-Free Goddess is my inspiration. She was the light at the end of the tunnel, that guided me through the beginning months of being gluten-free. Her recipes are truly amazing. She convinced me that living gluten-free is not only easy, but it's delicious. She showed me that cooking gluten-free is rewarding and fun.

Whenever I'm in need of baking tips and tricks, I always turn to her. She is one of my many saviors in the kitchen.

No exception to the rule this time around. I wanted pancakes, there was only one place to look.

Karina's Gluten-Free Pancakes.

Unfortunately, my gluten-free pantry is not as stocked as Karina's and therefore I couldn't make her pancakes as is. Rather than fiddle around with all her ingredients and get it wrong, I used my Gluten-free Pumpkin "Oatmeal" Pancakes as my reference point. Less ingredients, more manageable for me this morning.

"These pancakes are delicious. Are they really Gluten-free?"

- Matt (after tasting taking his first bite)

Quinoa flakes add balance and body to these amazing pancakes

Gluten-free pancakes with warm blueberries that explode in your mouth.

Just a few bites left. 

The best gluten-free pancakes. Ever.

Perfect Gluten-Free Blueberry Pancakes

Pictures speak louder than words and it's no exception here. These photos don't lie. The batch of gluten-free pancakes that I whipped up this morning were glorious. The perfect way to start the day.

I'm not one to toot my own horn, but these pancakes honestly were the best pancakes I've ever had. They were light, fluffy, perfectly balanced, not too sweet, with a hint of sourness from the blueberries. I couldn't have been happier with my breakfast choice this morning.

dry ingredients:

• 1/4 cup sorghum flour
• 1/4 brown rice flour
• 1/4 cup quinoa flakes
• 1/8 cup tapioca flour
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon fine sea salt
• 1 teaspoon baking powder

wet ingredients:

• 1 free-range organic egg
• 3/4 cup unsweetened almond milk
• 1 tablespoon agave nectar

Preheat a cast iron skillet or griddle on medium heat. 

Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth, slightly runny but still holds its shape. 

Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook! 

Grease the pan with a bit of cooking spray or vegan butter (I use butter - it gives a better flavor to the cakes and is healthier). 

Ladle the batter onto the pan and sprinkle with frozen wild blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2 - 3 minutes. Flip them over and cook for another few minutes. 

Karina states that gluten-free pancakes are best served fresh off the pan, but I keep mine warm in the oven so Matt and I can enjoy them together. In my experience, they hold their shape and consistency quite nicely when warmed. So place your ready-to-eat pancakes on a plate and stick them in a warm oven, heated to about 150 degrees F.

Serve with vegan, soy-free butter and Vermont maple syrup. Enjoy.

Makes 6 small pancakes.

Clean Plate Club. Perfect Gluten-Free Blueberry Pancakes.