GF Blueberry Pancakes with Homemade Blueberry Sauce
GF Blueberry Pancakes with Homemade Blueberry Sauce
Ok, these gluten-free blueberry pancakes are SO good! You would never know that they aren’t the real thing. They’re soft, pillowy, full of blueberries and 100% gluten-free and grain-free. Being a gluten-free pancake recipe, there are a few extra ingredients than a “typical” pancake recipe but they’re so quick and easy to make. The blueberry sauce takes the idea of “blueberry pancakes” to the next level and adds so much more flavour! This recipe makes 12 medium-sized pancakes; about 3-4 portions. If you’re making breakfast or brunch for a larger group, the recipe can easily be doubled or tripled.
GF Blueberry Pancakes with Homemade Blueberry Sauce
What you will need:
Flour - I used a blend of almond flour, arrowroot powder, coconut flour and tapioca flour to get the best results for soft and pillowy pancakes. I wouldn’t recommend using a gluten-free flour substitution unless you know the exact conversion or else it could change the result of the pancakes.
Salt - Why are we adding salt to pancakes? It always helps to add a little salt to whatever you are cooking or baking as it helps to emphasize the flavours of the recipe. You will only need 1/4 tsp of salt for this recipe.
Sugar - We like our pancakes a little sweet, right? Just 3 tbsp of granulated sugar is all you need for these pancakes, especially because you will likely be dousing them in maple syrup anyways!
Baking powder - The baking powder plays a big role in the fluffiness of the pancakes. It will help them to puff up a little when cooking, giving us that beautiful result that we want.
Egg - You will only need 1 egg for this recipe.
Milk - Both regular milk and nut milk work for this recipe. It’s just up to your preference!
Vanilla - Adding a little pure vanilla extract makes a big difference in the flavour of the pancakes. Just 1 tsp is all you need.
Butter - We are adding a little bit of melted butter to help keep these cakes soft and moist.
Blueberries - Blueberries are the star of the show here! Fresh blueberries are best for the batter but frozen is best for the blueberry sauce. You can use frozen blueberries for the pancakes as well and just add them on top of the pancakes in the pan instead of into the batter. If you add frozen blueberries into the batter they will thaw and bleed their colour into the batter.
For topping:
Whipped cream - I looove to top my pancakes off with a little homemade whipped coconut cream. Regular whipped cream is delicious too.
Maple syrup - Gotta have it! I definitely recommend using REAL maple syrup for topping, not the fake stuff. It has much better flavour and no artificial sweeteners or additives. It’s so good!
GF Blueberry Pancakes with Homemade Blueberry Sauce
Gluten-free Blueberry Pancakes
Ingredients
- 1 cup almond flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 tsp salt
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 egg
- 3/4 cup milk (or nut milk)
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- *1/2 cup fresh (or frozen) blueberries
- olive oil spray, for greasing
- whipped cream or coconut cream, for serving
- maple syrup, for serving
- 2 cups frozen blueberries
Instructions
- Make the blueberry sauce: add the frozen blueberries to a small saucepan and cook, simmering over low heat for about 20 minutes or until reduced by half.
- While the blueberries are simmering, make the pancake batter: in a medium-sized mixing bowl, whisk together the almond flour, arrowroot powder, coconut flour, tapioca flour, salt, sugar and baking powder until combined.
- In a separate bowl, whisk together the egg, milk, melted butter and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir until the batter is smooth and no chunks remain. Fold in the blueberries.
- Heat a nonstick pan over medium heat and spray it with a little olive oil.
- Add about 3 tbsp of batter to the pan per pancake. If you are using frozen blueberries, add them on top of the pancakes now. Cook for about 1 minute or until golden brown.
- Flip the pancakes and cook a further 30 seconds to 1 minute or until the other side is golden brown.
- Remove the pancakes to a baking sheet and keep them warm in the oven until all of the pancakes are cooked.
- Divide the pancakes onto plates, top with blueberry sauce, whipped cream and maple syrup and enjoy!
Notes
*If using frozen blueberries, add them on top of the pancakes when cooking instead of mixing into the batter to avoid bleeding.