These Gluten-Free Blueberry Pancakes are light, fluffy, and studded with vanilla bean specks. Quick and incredibly easy, you will enjoy these homemade pancakes in no time. Just the perfect breakfast!
Total Time
20min
4.6
11 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
2
Eggs
•
1
tsp
Vanilla Extract
•
2/3
cup
Almond Milk
•
1
Tbsp
Granulated Sugar
•
2/3
cup
Rice Flour
•
1
cup
Almond Flour
•
1
tsp
Baking Powder
•
1/4
tsp
Salt
•
3/4
cup
Fresh Blueberries
•
1/4
cup
Slivered Almonds
•
to taste
Butter
Cooking Instructions
1.
In a medium bowl, whisk together the Eggs (2), Vanilla Extract (1 tsp), Almond Milk (2/3 cup). Then fold in the white Rice Flour (2/3 cup), Almond Flour (1 cup), Baking Powder (1 tsp), Granulated Sugar (1 Tbsp), and Salt (1/4 tsp). Mix until just combined.
2.
Set a large non-stick or cast iron skillet over medium heat. Melt a small pat of Butter (to taste) and add about a quarter cup of batter to the pan for each pancake. I could fit 2-3 pancakes in mine.
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