Fluffy Blueberry Vanilla Pancakes
Soft, buttery, melt-in-your-mouth pancakes with a burst of tartness from all those blueberries! These are the fluffiest pancakes you will ever make!
Ingredients
- 2 cups gluten free flour mix (I used Bob's Red Mill 1:1 baking flour)
- 1 egg
- 2 Tbsp maple syrup
- 1½ cups unsweetened almond milk
- 1 tsp vanilla
- 4 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup blueberries
Instructions
- Mix the flour, baking powder, cinnamon and salt together in a bowl. Set it aside.
- In a separate bowl, whisk the egg, maple syrup, almond milk and vanilla together. Add the flour mixture and whisk again. Stir in your blueberries.
- Heat a large pan or giddle over medium heat and spray it with non-stick cooking spray. Pour some of your batter onto the pan and cook on one side for 5 minutes. (Once you start seeing little bubbles appear at the top of your batter then it's ready to flip.) Flip your pancakes and cook on the other side for 3-4 more minutes.
- Serve with your favorite toppings and enjoy!
Notes
*Note: Every stove is different, so make sure to check your pancakes while they're cooking to make sure they don't burn! You may need to turn the heat down to medium low.