Gluten Free Blueberry Pancakes From Scratch
Gluten-Free Blueberry Pancakes Ingredients ⅔ cup gluten-free baking flour 1 teaspoon baking soda ½ teaspoon salt 2 tablespoons sugar 1 teaspoon vanilla extract 2 eggs ⅔ cup melted butter or neutral oil ½ cup fresh blueberries Instructions In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and sugar. In a separate bowl, beat the eggs, then mix in the melted butter (or neutral oil) and vanilla. Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries. Heat a lightly greased skillet or griddle over medium heat. Scoop about ¼ cup batter per pancake onto the skillet. Cook until bubbles form and the edges begin to set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Optional Add-Ins Cinnamon Lemon zest Serve With Maple syrup Butter Fresh berries
