Gluten Free Pancakes with Blueberries and Strawberries

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Gluten Free Pancakes with Blueberries and Strawberries Recipe

These gluten-free pancakes are light and fluffy, with a generous helping of fresh blueberries and strawberries. They're ideal for a leisurely weekend breakfast or brunch.

Ingredients

• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup sliced strawberries
• 1 cup almond milk
• 1/2 cup blueberries
• 1 cup gluten-free flour
• 2 teaspoons baking powder

Time Needed

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Instructions

• Whisk together the gluten-free flour, sugar, baking powder, and salt in a large mixing bowl.
• Separately, whisk together the almond milk, egg, and vegetable oil.
• Mix the wet and dry ingredients together until they are just combined.
• Avoid overmixing.
• Over medium-high heat, heat a nonstick skillet or griddle.
• Cooking spray or oil should be used to grease the pan.
• Scoop the batter onto the skillet or griddle using a 1/4 cup measuring cup.
• To each pancake, add a few blueberries and sliced strawberries.
• Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, or until golden brown on both sides.
• Rep with the rest of the batter and fruit.
• If desired, top the pancakes with additional blueberries and strawberries.

Gluten Free Accessories

King Arthur Gluten-Free Cookie Mix

The Gluten-Free Cookbook

King Arthur Gluten Free Muffin Mix

The Plant-Based Cookbook

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