Gluten-Free Blueberry Pancakes
These pancakes are not only gluten-free but they are super yummy and nutritious so the whole family can enjoy them!
Servings: 6 people
Calories: 345kcal
Ingredients
- 2 cups quinoa flour
- 2 1/4 teaspoons baking powder Clabber Girl brand is gluten-free
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt or extra fine kosher salt
- 1/2 cup walnuts diced, optional
- 2 eggs slightly beaten
- 1/4 cup coconut oil unrefined, or canola oil
- 2 tablespoons honey
- 2 cups kefir plain, fat-free, or low-fat buttermilk
- 1 cup blueberries fresh
Instructions
- In a large mixing bowl whisk together dry ingredients. In another mixing bowl combine the remaining ingredients, except blueberries. Pour wet mixture into dry and stir just until combined and most lumps disappear, fold in blueberries.
- Heat a nonstick griddle to 350 degrees, or medium-low heat in a large nonstick skillet, or until a drop of water sizzles when dropped on. Pour in 1/3 cup pancake mix.
- Turn pancakes over when they begin to dry around the edges and are golden on the bottom. If desired, top pancakes with additional blueberries and drizzle with 100% pure maple syrup.
Notes
For a dairy-free version substitute 1 1/2 cups soy or almond milk in place of kefir.
Nutrition
Serving: 2pancakes | Calories: 345kcal | Carbohydrates: 38g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Sodium: 388mg | Fiber: 3g | Sugar: 12g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13