Start your morning with a stack of golden, light pancakes bursting with fresh blueberries. These gluten-free treats offer a soft, tender crumb that proves healthy eating never requires sacrifice.
These gluten-free pancakes use almond and oat flour for a balanced texture. They are packed with antioxidants from fresh blueberries and provide a steady energy release to start your day.
1. Mix your dry ingredients in a large bowl until well combined.
2. Whisk the eggs, milk, and vanilla in a separate container.
3. Fold the wet ingredients into the dry, stirring until just combined.
4. Gently fold in the fresh blueberries.
5. Cook on a greased non-stick pan over medium heat until bubbles form, then flip.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Fat | 22g |
| Carbs | 48g |
Yes, but toss them in a teaspoon of flour first to prevent them from bleeding color into the batter.
Yes, using almond milk keeps this recipe completely dairy-free.
Absolutely. They store well in the fridge for 3 days or the freezer for up to a month.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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