Gluten Free Blueberry Pancakes
These gluten free blueberry pancakes are perfect for a healthy breakfast or brunch! They're bursting with fresh blueberries and easy to make.
Ingredients
- 2 cups Bob's Red Mill 1:1 Flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 eggs
- 1 tablespoon honey
- 1 1/2 cups milk of choice can sub water
- 1 heaping cup fresh blueberries rinsed and dried
Instructions
- Preheat a skillet to medium low heat and add in some butter or oil to coat the skillet.
- Combine the flour, salt, and baking powder into a bowl and whisk together.
- Add in the eggs, honey, and 1/2 cup of the water.
- Mix until the flour has soaked up all the water.
- Repeat the process, adding in the water 1/2 cup at a time until a batter forms.
- Gently fold in the blueberries.
- Use a 1/3 cup measuring cup to scoop the batter onto the heated skillet. Once bubbles form on the top, and the bottom is golden brown, flip the pancake over to cook the other side for 1-2 minutes.
- Serve hot with pure maple syrup.