Not sure why, but I have been craving pancakes, so this morning I decided to make a batch of these gluten- and soy-free pancakes for the hubby and me, and I am so glad that I did. After tasting these fluffy blueberry pancakes, I highly doubt that I will go back to making regular blueberry pancakes again.
I enjoy using fresh blueberries, but when not available, feel free to use frozen blueberries. Be sure to let them defrost, and drain before adding them to the batter.
You can make these ahead and freeze them; cool the pancakes completely, layer them with parchment paper or wax paper, and wrap tightly in plastic wrap, or seal in a container.
Serve hot with maple syrup or some powdered sugar.
Old-fashioned Blueberry Pancakes [Gluten- and soy-free]
Recipe adapted from Plum
- • 1 ½ cups gluten-free all purpose flour
- • 1-tablespoon baking powder
- • 1 ½ teaspoons baking soda
- • ½ teaspoon sea salt
- • 2 teaspoons sugar
- • 1 ¼ cups almond milk
- • 1-teaspoon vanilla extract
- • 2 tablespoons canola oil, plus extra for oiling the griddle
- • 1-cup fresh blueberries
- Maple syrup for serving
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
- In a small bowl, whish together the milk, vanilla, and oil.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a wooden spoon, gently mix the ingredients (don’t whip them until smooth; lumps are very good here) and set the batter aside to rest for 5 minutes. After the batter has rested, fold in the blueberries.
- Lightly oil a griddle or medium frying pan and heat over medium high heat. Using a ¼ measuring cup, pour batter onto the griddle for each pancake. Cook for 1 ½ to 2 minutes until bubbles form in the center, and then flip the pancakes with a spatula. Cook on the other side until the bottoms are lightly browned, another 1 to 2 minutes. Remove the pancakes and repeat with the remaining batter, adding more oil to the griddle as necessary.