Blueberry Almond Pancakes

Pancakes can be sweet, tasty and healthy! Start your morning the right way while being gluten free with these fluffy blueberry almond pancakes.

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Pancakes can be sweet, tasty and healthy! Start your morning the right way while being gluten free.

Pancakes are a breakfast classic but majority of the time they are loaded with grains and sugar which is not the best way to start a day. By adding blueberries and almonds these pancakes receive a boost in natural healthy flavor.

Breakfast can be a problematic meal if you are gluten free. In this episode of Gluten Free Tasty, Host Phoebe Lapine demonstrates an easy and delicious pancake recipe. Gluten Free blueberry almond pancakes. Not only are they tasty, but they’ll leave you feeling energized for your work day, feel free to adjust the recipe and be sure to share some feedback with us through our social media accounts!


  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup almond milk
  • 1 tablespoon honey
  • ⅔ cup white rice flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces fresh blueberries
  • ¼ cup slivered almonds
  • Butter or Earth Balance substitute

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‚Äôs a light coat. Add the batter to the pan, ¼ cup for each pancake. You‚Äôll 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

Nutrition Information

Recipe Serves: 4
Nutrition Information Based on a Single Serving
Calories 1407%
Fat 8gr12%
Cholesterol 38mg12%
Sodium 128mg5%
Carbohydrates 14gr10%
Fiber 2gr8%
Sugar 3gr6%
Protein 4gr7%

*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

Dairy Free
Dairy Free
Gluten Free
Gluten Free
Lower Carbohydrate
Lower Cholesterol
Lower Sodium
Lower Sodium
Lower Sugar
Lower Sugar