Gluten Free Blueberry Pancakes are a nice, light and fluffy breakfast choice.  Freeze any left overs for a quick reheat in the toaster.

Made with Bob's Red Mill 1 to 1 Gluten Free Baking Flour, these tasty pancakes are also a great addition to any brunch you are serving.

I loaded them up with blueberries but they are also good plain.  Be creative and add your favourites, like chocolate chips or make them savoury.

Smother Gluten Free Blueberry Pancakes with maple syrup before devouring.

This tasty recipe yields 10 4" pancakes and you will enjoy every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin preparing Gluten Free Blueberry Pancakes I put some almond milk, yogurt (I used plain dairy free), vegetable oil and eggs into a medium sized mixing bowl.

I whisked the ingredients together.

After whisking the ingredients together I measured in some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, baking soda and salt.

I whisked the batter, just until blended and then I folded in some blueberries.  I used frozen blueberries.

Once the blueberries were folded in I sprayed a frying pan lightly with cooking spray and turned it to medium heat.

Once the pan was heated I used a 3 tablespoon scoop to drop the batter onto the heated pan.

After about 5 minutes, or when the batter started to bubble, I flipped the pancakes. I cooked again for about 5 minutes.

After the first batch I always turn the heat down a bit for the next batches.

After the pancakes were cooked I transferred them to a plate.  You can keep the first batch warm in the oven or serve immediately.

Stacks of pancakes for breakfast or brunch are a favourite in our home.

We smother our pancakes in pure maple syrup that we produce on our farm.

Every mouthful of these delicious pancakes is bursting with blueberries.

Gluten Free Blueberry Pancakes are sure to please the palate of young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Breakfast or Brunch Recipes You Will Love...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Blueberry Pancakes:

• ½ cup almond milk
• ½ cup yogurt (I used dairy free)
• 2 eggs, large
• 2 tablespoon vegetable oil
• 1 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tablespoon granulated sugar
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup blueberries

How to Make Gluten Free Blueberry Pancakes:

1. In a medium mixing bowl combine almond milk, yogurt, eggs, vegetable oil. Whisk.
2. Add the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, baking soda and salt.
3. Whisk the ingredients together until just blended.
4. Fold in blueberries. I used frozen.
5. Preheat a lightly greased griddle or non stick pan on medium heat.
6. Once heated, scoop about 3 tablespoon of batter out for each pancake.
7. Flip pancakes once batter starts to bubble. About 5 minutes per side.
8. Serve and enjoy smothered in pure maple syrup!