Fluffy Gluten Free Blueberry Pancakes

There’s nothing better than starting your day with a stack of light, fluffy pancakes, especially when they’re packed with juicy blueberries! These gluten-free blueberry pancakes are quick and easy to make, yet incredibly satisfying. Perfect for breakfast or brunch, they’re versatile enough to pair with maple syrup, a dollop of yoghurt, or fresh fruit. Whether you’re gluten-free or not, these pancakes are bound to become a new favourite!

Prep Time 5 mins

Cook Time 20 mins
Servings 6 pancakes

Ingredients:

• 1 cup Bob’s Red Mill Gluten Free Self Raising Flour
• 2 tbsp caster sugar
• 1/4 tsp salt
• 1 large egg, room temperature
• 3/4 cup milk, room temperature
• 2 tbsp melted unsalted butter, plus extra for buttering the frying pan
• 1/2 cup fresh or frozen blueberries

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, caster sugar, and salt until well combined.
2. In a separate bowl, whisk together the egg, milk, and melted butter.
3. Add approximately 1/3 of the wet ingredients to the dry ingredients. Whisk well until you have a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
4. Gently mix in the blueberries.
5. Heat a frying pan over medium-high heat and lightly butter it. Pour about 1/3 cup of batter into the pan, shaping it if needed.
6. Cook for 2 minutes until the edges set and bubbles appear on top. Flip and cook for another 2 minutes.
7. Transfer to a plate lined with paper towel to absorb moisture. Cook 2-3 pancakes at a time, buttering the pan between batches. Repeat with the rest of the batter.
8. Serve warm with maple syrup, fresh fruit, or your favourite toppings.

Tips for Perfect Pancakes:

• For extra fluffiness, make sure your ingredients are at room temperature before mixing.
• Use a non-stick frying pan or griddle for easy flipping.
• Keep the pancakes warm in a low oven (around 100°C) while you finish cooking the rest.

These fluffy, gluten-free pancakes are perfect for a special morning treat or a weekend brunch. The blueberries add a burst of sweetness, while the gluten-free flour keeps things light and airy. Enjoy them fresh off the pan, drizzled with maple syrup and topped with your favourite fruit!