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Blueberry Almond Pancakes

Video Description

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 blueberry's 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! 

 

Duration: 04:11 Last Updated On: 2015-07-16

Blueberry Almond Pancakes Recipe.

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 Sugar
Lower Sodium
Lower Sodium
Gluten Free
Gluten Free
Vegetarian
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
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