Gluten Free Tasty

Super Sweet Blueberry Almond Pancakes

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Super Sweet Blueberry Almond Pancakes Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: 140
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
140
7.0% Complete
7%
Fat
8g
12.3076923077% Complete
12%
Cholesterol
38mg
12.6666666667% Complete
13%
Sodium
128mg
5.5652173913% Complete
6%
Carbohydrates
14g
10.8527131783% Complete
11%
Fiber
2g
8.0% Complete
8%
Sugar
3g
6.0% Complete
6%
Protein
4g
7.8431372549% Complete
8%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Gluten Free
Vegetarian
Ingredients
  • 2 eggs
  • ⅔ cup almond milk
  • ⅔ cup white rice flour
  • 1 teaspoon baking powder
  • 4 ounces fresh blueberries
  • Butter or Earth Balance substitute
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1 cup almond meal
  • ¼ teaspoon salt
  • ¼ cup slivered almonds
Method
In a medium bowl, mix together the white rice flour, almond meal, baking powder, salt, eggs, vanilla, almond milk, and honey. Stir until combined. Set a large non-stick or cast iron skillet over medium heat. You can also use a griddle. Add a small pat of butter or Earth Balance to the pan and swirl around until there’s a light coat. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Add a small handful of blueberries (about 5 per) to the top of the pancakes and a sprinkling of slivered almonds. Cook on the first side until golden brown on the bottom and beginning to form bubbles on the top, about 2 minutes. Flip and cook on the second side until golden brown and the blueberries have begun to soften, 1 to 2 minutes. Repeat with the remaining pancakes. Serve the pancakes immediately in a stack, alternating the blueberry side face up/down, with maple syrup and additional butter on the side. Makes 10-12 small pancakes