Gluten Free Tasty

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
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