GLUTEN-FREE BAKEHOUSE BLUEBERRY PANCAKES RECIPE
It’s hard to find a flavor-packed gluten-free pancake mix, so we made our own. The mix can be stored in an airtight container for later use . . . just add butter, buttermilk & an egg when ready.
Try these scratch-made Bakehouse blueberry pancakes on a slow weekend morning or impress guests with a homemade recipe & go from griddle to plate in minutes.
Bakehouse Blueberry Pancakes
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- 1 cup gluten-free oat flour
- 1 cup gluten-free almond or rice flour
- 1 cup The Toasted Oat Blueberry Cobbler soft granola
- 3/4 tsp. xanthan gum
- 1/2 tsp. salt
- 1/2 tbsp. baking powder
- 1/4 tbsp. baking soda
- 2 tbsp. granulated sugar
- 1 egg
- 1 tbsp. butter, melted
- 1 1/2 cups buttermilk
Add all dry ingredients to a bowl & whisk until well combined. Dry ingredients can be stored in a mason jar until ready to use.
Whisk egg, melted butter & buttermilk in medium sized bowl. Add 1 cup of dry ingredients & mix with fork until combined. If batter appears too thick, add more buttermilk.
Preheat griddle to medium heat. Lightly grease surface with coconut oil, butter or cooking spray. Pour on batter to desired pancake size.
Cook for about 3 minutes on each side. Top with fresh blueberries, butter & pure maple syrup or whipped topping.
Recipe yields about 10 small pancakes. Store leftover dry mix in an airtight container & just add butter, buttermilk & an egg to your next batch.
Store leftover pancakes in freezer. To reheat, let thaw & toast in toaster oven or lightly broil both sides in conventional oven.