Dessert

Gluten free blueberry pancakes is for Breakfast, Dessert.

Gluten free blueberry pancakes takes 5 minutes to prepare.

Gluten free blueberry pancakes takes 5 minutes to cook.

Gluten free blueberry pancakes makes 12 servings.

The ingredients for Gluten free blueberry pancakes are:

3 Tbsp Coconut flour
2 Tbsp Bob's red mill ground Flax seed
2 Tbsp tapioca starch
1/2 tsp xanthan gum
1 tsp baking powder

3/4 cup almond (or other) milk
3 eggs
1 Tbsp coconut oil
1 tsp vanilla

1/2 C blueberries

Here is how you make Gluten free blueberry pancakes:

1. In large bowl combine dry ingredients : sift together coconut flour, ground flax seed, tapioca starch, xanthan gum and baking power. Combine well.2. In a 2 cup measuring cup, measure 3/4 cup of almond milk (or whatever you have), eggs, oil and vanilla and beat with a fork to combine well.3. Add wet ingredients to dry. Stir until there are very few lumps. 4. Stir in blueberries.5. Drop by tablespoon on hot griddle oiled with coconut oil, or your favorite cooking oil. When edges appear dry flip and cook on other side.Serving Size: Makes 12 - 3 inch pancakesNumber of Servings: 12Recipe submitted by SparkPeople user KMART46320.

The nutritional information for Gluten free blueberry pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 41.0

• Total Fat: 2.9 g
• Cholesterol: 46.2 mg
• Sodium: 67.9 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.6 g
• Protein: 1.9 g

The dietary needs meet for Gluten free blueberry pancakes is Gluten Free