Gluten-Free Blueberry Pancakes

I have always loved pancakes, they are undoubtably my favorite breakfast treat. Gluten-free pancakes can sometimes taste a bit odd from the various flour substitutes available and can get a bit rubbery and chewy, but not these! They are springy in texture with a taste comparable to those made with regular flour. They are low in added sugars and I found that with the juicy blueberries dotted through each pancake I did not require any additional condiments. These store well in the fridge and reheat perfectly in the microwave. I made these as as a treat on a lazy Saturday morning and confess I ended up eating the leftovers for breakfast on Sunday and again on Monday. Could not resist!

Ingredients (makes around 10 pancakes)

  • ½ cup brown rice flour
  • ½ cup sweet white rice flour
  • 3 tbsp tapioca flour
  • 1/3 cup potato starch
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 2 eggs
  • 2 tbsp coconut oil
  • 1 ½ cups skim milk
  • 1 tbsp agave syrup
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • I large handful frozen blueberries (about ¾ cup or to taste)


In a bowl mix together the dry ingredients.  In a separate bowl whisk the eggs, milk and oil together then add into the dry ingredients and mix until well blended and lump free.

Heat a large non-stick fry pan over medium high heat. Add the blueberries to the pancake batter and very gently fold through (mixing too vigorously will turn the batter blue). Spoon the batter onto the pan and cook until bubbles form on the surface. Flip and continue to cook until golden brown on the bottom.

Serve warm with fresh fruit and jam, natural nut butter or a little maple syrup or honey.


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