2013 – Gluten Free Living

Gluten Free Blueberry Pancakes are quite awesome. I have to admit pancakes are one of my weaknesses, along with pizza and anything sweet. It’s been six weeks since I’ve put one of these jewels in my mouth. I love pancakes of any kind. I should have taken stock in IHOP when I was young!

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I love chocolate chip pancakes, chocolate chocolate chip pancakes, red velvet pancakes, carrot cake pancakes, pumpkin pancakes, New York cheesecake pancakes, and even plain buttermilk pancakes. When pancakes are served with lots of sweet syrup, I’m satisfied and content for several hours.

But this is my dilemma–I’m not only trying to abstain from refined flours and be gluten free, I’m trying to be careful with sugar, high fructose corn syrup, MSG, soy lecithin and all other other hydrogenized proteins and garbage you find in lots of processed foods these days. I’ve been craving pancakes but I wanted to make the healthiest option possible plus stay true to my commitment to remain gluten free this year.

So I bought a package of gluten free pancake mix at our Sprouts grocery store last week. I also bought a large container of maple syrup to serve with the pancakes. I wanted to concoct a recipe that would use healthy ingredients.  Wow, am I so glad I gave this a try. This recipe uses honey instead of sugar, and I added blueberries for body, texture and taste.

These Gluten Free Blue Pancakes are spectacular. A little honey, vanilla, and cinnamon (optional) provide delicious flavor. The thick pancake batter is dense but the texture is really mouthwatering. If you prefer a thinner batter you can always thin it out some.

I thought these pancakes were delectable with blueberries oozing out of each pancake and more blueberries served as garnish. The maple syrup dripping down over the sides adds an extra punch. These Gluten Free Blueberry Pancakes are so hearty and filling, too. For me, there’s no comfort food quite like pancakes or pizza! So I offer you these marvelous pancakes as my ultimate comfort food.

If you’re looking for a wholesome, healthy, gluten free, sugar free pancake recipe that’s high on taste, along with being quick and easy to prepare, consider Gluten Free Blueberry Pancakes. Your kids will love these pancakes too and never even realize they’re eating a healthier, gluten free option. So if you’re trying to eat healthier, or on a gluten restricted diet, choose this delicious breakfast option the next time you have the urge for a sweet treat. You’ll be so glad you did!

When I originally posted this recipe in February 2013, I was still using an old iPhone 4 as a camera. The pictures all came out with an orange tint that no amount of photo editing can remove! 🙁

I’m currently remaking ALL of my first year recipes where I don’t have updated pictures using my Canon, and so I came across this one and remade it (May 2015) a couple of weeks ago. Gluten Free Blueberry Pancakes are just as delectable as before, although this time I made them without the cinnamon and added a little additional milk to thin the batter.

Gluten Free Blueberry Pancakes turned out to have incredible taste as well as impressive appearance.

Every bite of these pancakes was filled with blueberries for a burst of flavor that was ooey, gooey and juicy!

Don’t these Gluten Free Blueberry Pancakes with maple syrup look wonderful? They’re ideal for breakfast during holidays and special occasions, especially if you have family members with gluten intolerance. 

Here’s what I did.

I used these ingredients. A healthier oil alternative would be coconut oil or real unsalted butter.

Place pancake mix in a mixing bowl. Add egg, oil, honey, vanilla and milk. (If you choose to add cinnamon, you would add it here). 

Whisk ingredients to combine. Add blueberries. 

Stir blueberries gently into batter.

Pour batter into a pan with oil or butter. Allow pancake to cook over medium heat until bubbles appear on the surface and pancake is almost cooked through.

Turn the pancakes over to the other side and continue cooking another couple of minutes.

To serve: stack pancakes on a plate. Top with blueberries. 

Drizzle maple syrup over top of pancakes. 

Eat and enjoy!

Here’s the recipe.

GLUTEN FREE BLUEBERRY PANCAKES

(My own concoction)

Gluten Free Blueberry Pancakes

Teresa Ambra

Gluten Free Blueberry Pancakes are breathtaking! These fabulous breakfast pancakes are especially good for special occasions and holidays. Garnish with maple syrup, fresh blueberries or a blueberry compote. These pancakes are gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 3

Calories 445 kcal

Equipment

• 1 large skillet or griddle
• 1 mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup gluten free flour or use regular flour
• 1 large egg beaten
• 1 tbsp. avocado oil or canola oil
• 1 tbsp. honey
• 3/4 cup 2% milk
• 1 tsp. vanilla extract
• 1 tsp. cinnamon optional
• 6 oz. container fresh blueberries
• 1/2 cup fresh blueberries for garnish
• 1/2 cup maple syrup if desired

Instructions

 

• Whisk gluten free flour, egg, oil, honey, milk, vanilla, and cinnamon (if using), only until lumps disappear.
• Gently fold in blueberries with a wooden spoon.
• Cook on preheated (375°-400°) lightly oiled griddle or pan, turn when bubbles form on surface and edges begin to dry.
• Use less liquid for thicker pancakes.
• Use more liquid for thinner pancakes.
• This made 6, 5” pancakes.
• Serve pancakes with maple syrup or homemade blueberry glaze, if desired.

Notes

NOTE: Use less liquid for thicker pancakes. Use more liquid for thinner pancakes.

 

NOTE: I do NOT recommend Pamela's gluten free pancake and baking mix for this (or any) recipe. The taste is off. There are so many gluten free flours available (circa 2023) than what were available when this recipe was originally published (circa 2013). Even the inexpensive Walmart Great Value brand has better flavor for recipes.

 

OTHER SUGGESTIONS: Instead of blueberries, mix it up with these healthy alternatives: raspberries, sliced strawberries, blackberries, diced, peeled apples, plums, pears or peaches, sliced bananas, chopped nuts, chopped dates or figs, pitted cherries or other fruit.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 445kcalCarbohydrates: 86gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 58mgPotassium: 301mgFiber: 7gSugar: 49gVitamin A: 199IUVitamin C: 8mgCalcium: 187mgIron: 2mg

Keyword blueberries, breakfast, gluten free, pancakes

Tried this recipe?Let us know how it was!

Healthy, gluten free, sugar free, quick and easy–these Gluten Free Blueberry Pancakes are wonderful. If you’re on a gluten-restricted diet, consider this amazing alternative.

The maple syrup has seeped into the pancakes. Go ahead and indulge in these juicy Gluten Free Blueberry Pancakes. You will be licking your chops in no time!

You may also enjoy these delicious recipes!

Blueberry Coffeecake

Blueberry Breakfast Cobbler

Blueberry Strudel Cake  

Gluten Free Blueberry Pancakes

Teresa Ambra

Gluten Free Blueberry Pancakes are breathtaking! These fabulous breakfast pancakes are especially good for special occasions and holidays. Garnish with maple syrup, fresh blueberries or a blueberry compote. These pancakes are gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 3

Calories 445 kcal

Equipment

• 1 large skillet or griddle
• 1 mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup gluten free flour or use regular flour
• 1 large egg beaten
• 1 tbsp. avocado oil or canola oil
• 1 tbsp. honey
• 3/4 cup 2% milk
• 1 tsp. vanilla extract
• 1 tsp. cinnamon optional
• 6 oz. container fresh blueberries
• 1/2 cup fresh blueberries for garnish
• 1/2 cup maple syrup if desired

Instructions

 

• Whisk gluten free flour, egg, oil, honey, milk, vanilla, and cinnamon (if using), only until lumps disappear.
• Gently fold in blueberries with a wooden spoon.
• Cook on preheated (375°-400°) lightly oiled griddle or pan, turn when bubbles form on surface and edges begin to dry.
• Use less liquid for thicker pancakes.
• Use more liquid for thinner pancakes.
• This made 6, 5” pancakes.
• Serve pancakes with maple syrup or homemade blueberry glaze, if desired.

Notes

NOTE: Use less liquid for thicker pancakes. Use more liquid for thinner pancakes.

 

NOTE: I do NOT recommend Pamela’s gluten free pancake and baking mix for this (or any) recipe. The taste is off. There are so many gluten free flours available (circa 2023) than what were available when this recipe was originally published (circa 2013). Even the inexpensive Walmart Great Value brand has better flavor for recipes.

 

OTHER SUGGESTIONS: Instead of blueberries, mix it up with these healthy alternatives: raspberries, sliced strawberries, blackberries, diced, peeled apples, plums, pears or peaches, sliced bananas, chopped nuts, chopped dates or figs, pitted cherries or other fruit.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 445kcalCarbohydrates: 86gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 58mgPotassium: 301mgFiber: 7gSugar: 49gVitamin A: 199IUVitamin C: 8mgCalcium: 187mgIron: 2mg

Keyword blueberries, breakfast, gluten free, pancakes

Tried this recipe?Let us know how it was!