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Bakehouse Blueberry Pancakes

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GLUTEN-FREE BAKEHOUSE BLUEBERRY PANCAKES RECIPE

blueberry-pancakes

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

blueberry-pancakes
  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min

INGREDIENTS

DRY

  • 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

WET

  • 1 egg
  • 1 tbsp. butter, melted
  • 1 1/2 cups buttermilk

INSTRUCTIONS

1

Add all dry ingredients to a bowl & whisk until well combined. Dry ingredients can be stored in a mason jar until ready to use.

2

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.

3

Preheat griddle to medium heat. Lightly grease surface with coconut oil, butter or cooking spray. Pour on batter to desired pancake size.

4

Cook for about 3 minutes on each side. Top with fresh blueberries, butter & pure maple syrup or whipped topping.

5

Recipe yields about 10 small pancakes. Store leftover dry mix in an airtight container & just add butter, buttermilk & an egg to your next batch.

6

Store leftover pancakes in freezer. To reheat, let thaw & toast in toaster oven or lightly broil both sides in conventional oven.

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