Gluten-Free Blueberry Pancakes

There is something so comforting about starting your day with something sweet.

With these blueberry pancakes, you can have your pancake and eat it too…they’re gluten-free and filled with fruit (superfruit!). Healthy and indulgent…does it get any better?

I mentioned recently that Dom’s favorite breakfast is pancakes. So with his being home on Martin Luther King Day, I woke up and knew exactly what we’d be eating…gluten-free blueberry pancakes!

These sweet and fruity cakes with hints of cinnamon and vanilla are a perfect start to a chilly, relaxed day.

Dom and I decided to be adventurous in the kitchen. We developed this recipe for blueberry pancakes, using gluten-free baking mix. We weren’t sure what to expect, and I was a little leery about the texture since fluffy, light griddle cakes with perfectly crispy edges are what we’ve come to love. But guess what? They were delicious! Different… but delicious! We loved them! They are a little denser than we’re used to, but still moist in a cakey, biscuity-kind-of-way. We almost decided to call them gluten-free blueberry biscuit cakes but we thought that might be a little confusing, and certainly difficult to find on any recipe search.

It was fun to get in the kitchen and do this together. Truth is, I’m the type who loves to follow a recipe and tweek it here and there. But Dom rarely reads recipes – he just goes for it! It’s clear that his mama’s influence steps up to the counter every time he does! So with his fearlessness, and my general sense of a pancake recipe – it worked out.

The one thing I found very interesting about making this gluten-free recipe is the batter was actually a little stickier than usual. Go figure…

Once everything gets mixed together, and I recommend using a sturdy spoon instead of a whisk, it’s time to fry. We used coconut oil to grease the pan, and wow, did it crisp these cakes up beautifully!

 

Cook them for about 5 – 7 minutes on each side, they’ll come out perfectly golden brown and with just the right amount of crunch. Yes – I like crunch on my pancake!

 

 

The last thing I did after stacking the cakes, adding fresh berries and a semi-generous pour of real maple syrup, was to zest some lemon.

 

 

It was the perfect amount of brightness and lightness that you didn’t know the dish needed until it had it.

 

 

Our batch made twelve decent sized cakes. We’ll have some leftover for a few days.

 

 

They’re filling and satisfying and perfectly delicious.

 

Buon Appetito!

Ciao!