I make these pancakes almost every weekend and my kids love them.
Ingredients:
2 cups Gluten-Free All Purpose Baking Flour (Bob’s Red Mill)
¼ cup ground flaxseeds
1¼ tsp baking powder
1 tsp baking soda
¼ tsp sea salt
1½ cups unsweetened almond milk
1 tsp vanilla extract
¼ cup maple syrup
1 cup fresh blueberries
Coconut oil for cooking
Sauce/Topping:
1 cup blueberries
1-2 Tbsp lemon juice
2 Tbsp maple syrup
Directions:
Heat a large flat frying pan, greased with coconut oil, over medium heat.
In a large bowl, mix together all the dry ingredients except the blueberries. In a separate medium-size bowl, mix together all the wet ingredients. Pour the wet ingredients into the large bowl with the dry ingredients and mix together until smooth. Fold in the blueberries.
Pour about ¼ cup of the batter onto the frying pan. Cook for 2-3 minutes until the pancake is cooked thoroughly or until golden. Flip and cook for about 1-2 minutes more. Continue making pancakes with the remaining batter.
Sauce/topping: In a small saucepan on low heat, add blueberries, lemon juice and maple syrup. Stir frequently and then add on top of the pancakes. Serve and enjoy!
This is the gluten free flour I use to make these pancakes. This flour is also dairy free.
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