Description
Makes 12 3-inch pancakes
Ingredients
- • 1 ½ cups gluten-free all purpose flour
- • 1-tablespoon baking powder
- • 1 ½ teaspoons baking soda
- • ½ teaspoon sea salt
- • 2 teaspoons sugar
- • 1 ¼ cups almond milk
- • 1-teaspoon vanilla extract
- • 2 tablespoons canola oil, plus extra for oiling the griddle
- • 1-cup fresh blueberries
- Maple syrup for serving
Instructions
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
- In a small bowl, whish together the milk, vanilla, and oil.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a wooden spoon, gently mix the ingredients (don’t whip them until smooth; lumps are very good here) and set the batter aside to rest for 5 minutes. After the batter has rested, fold in the blueberries.
- Lightly oil a griddle or medium frying pan and heat over medium high heat. Using a ¼ measuring cup, pour batter onto the griddle for each pancake. Cook for 1 ½ to 2 minutes until bubbles form in the center, and then flip the pancakes with a spatula. Cook on the other side until the bottoms are lightly browned, another 1 to 2 minutes. Remove the pancakes and repeat with the remaining batter, adding more oil to the griddle as necessary.
Notes
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Nutrition
- Serving Size: 2 pancakes
- Calories: 196
- Sugar: 5.7 g
- Sodium: 48 mg
- Fat: 16.8 g
