Gluten Free Blueberries Pancakes

A tall stack of blueberry pancakes with a slice cut out, topped with blueberry compote and golden crumbs, served on a white plate with fresh blueberries and a fork.

No ratings yet

Gluten Free Blueberries Pancakes

These fluffy Gluten-Free Blueberry Pancakes are packed with fresh blueberries and topped with an easy homemade blueberry jam. They are light, tender, and bursting with berry flavor!

Course Breakfast, brunch, Snack

Cuisine American

Keyword Blueberries, gluten-free, homemade jam, pancakes

Prep Time 10

Cook Time 15

Servings servings

Calories 170kcal

Author Paula

Ingredients

Pancake mixture

2 large egg
2 cups gluten-free all-purpose flour
2 tablespoon sunflower oil plus oil for greasing the skillet
½ teaspoon vanilla extract
2 tablespoon maple syrup
½ tablespoon sugar
1 teaspoon baking powder
1 tablespoon baking soda
¼ teaspoon salt optional
1 cup milk you can use non-diary
½ cup blueberries fresh

Blueberry Jam:

½ cup blueberries fresh
2 tablespoons sugar
2 tablespoons water optional/ as needed
1 tablespoon lemon juice

Decorate with:

1 tablespoon Pistachios chopped, optional for garnish
Blueberries optional for garnish

Instructions

Make the blueberry jam:

Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2 tablespoons of water.
½ cup blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, 2 tablespoons water
Bring to a boil.
Cook until the mixture thickens and the blueberries are softened. If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.

Blueberries Pancake Batter:

Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
2 cups gluten-free all-purpose flour, 1 teaspoon baking powder, 1 tablespoon baking soda, ¼ teaspoon salt
In another bowl, mix, eggs, sunflower oil, sugar, maple syrup, and vanilla extract until combined.
2 large egg, 2 tablespoon sunflower oil, ½ teaspoon vanilla extract, ½ tablespoon sugar, 2 tablespoon maple syrup
Add milk and mix well.
1 cup milk
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
Gently fold in the blueberries.
½ cup blueberries

Cook The Pancakes:

Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

Serve and decorate:

Serve the pancakes warm.
Pour the blueberry jam on top and sprinkle with pistachios and fresh blueberries.
1 tablespoon Pistachios, Blueberries

Nutrition