I wanted to show the way I make blueberry pancakes so the whole batter doesn’t turn blue when using frozen blueberries and how to make sure they’re still cooked all the way through! Each photo in the slideshow has a short caption with some pointers!
Time: 20 minutes
Makes: 10-12 pancakes
2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups original sweetened almond milk or non-dairy milk of choice
2 tsp apple cider vinegar
1 large egg, beaten well
1 Tbsp vanilla extract
2 Tbsp liquid or melted coconut oil
1 cup frozen blueberries, reserved
1.) Mix the dry ingredients in a medium size bowl.
2.) Mix wet ingredients in a glass measuring cup, making sure all ingredients, including egg, are mixed well.
3.) Gradually pour wet ingredients into dry, stirring sides of bowl and making sure it’s well mixed. If clumps start to form, stop pouring the wet ingredients and break clumps (flour balls) up. Pour rest of wet ingredients and let sit for 3-4 minutes.
4.) While batter is resting, heat a griddle over med-high heat. Pour or spray a light coating of oil to make sure the pancake batter won’t stick.
5.) Using a 1/3cup measuring cup, pour batter 2-3 pancakes at a time, depending on what will fit on your griddle.
6.) After about a minute, batter should begin to slightly bubble (See above slideshow for instructions with photos). Carefully drop 8-10 blueberries on pancakes and cook for additional 30-45 seconds or when you can see the underside of the pancake becoming slightly brown.
7.) Cook for about 60 more seconds and continue with the rest of the batter!
8.) Serve with your favorite pancake toppings or enjoy plain, because they’re just that good!