Gluten-Free Blueberry Cinnamon Pancakes are a light, fluffy, and delicious way to start the morning. They are a breakfast delight. Start your day off right with a delightful stack of gluten-free cinnamon blueberry pancakes. This recipe combines the warmth of cinnamon with the burst of blueberries, creating a breakfast treat that is both comforting and delicious. Get ready to indulge! 
Gluten-Free Blueberry Cinnamon Pancakes
Are you tired of starting your mornings off with the same old routine? It’s time to shake things up and indulge in a delightful stack of gluten-free blueberry cinnamon pancakes. Imagine sinking your teeth into fluffy pancakes infused with warm cinnamon and bursting with juicy blueberries. It’s a breakfast treat that will transport you to a world of comfort and deliciousness. In this blog, we’ll take you through a tantalizing journey of flavors, from the perfect gluten-free pancake recipe to adding a burst of flavor with blueberries. We’ll even show you how to transform these pancakes into a brunch or dinner delight. And don’t worry dairy-free friends, we’ve got you covered too. So, get ready to elevate your breakfast routine and treat yourself to something truly special. Your taste buds will thank you!
In addition to the perfect gluten-free pancake recipe, another way to enhance the flavor and experience of these breakfast delights is by adding a burst of juicy blueberries.
Adding Blueberries:
In addition to the perfect gluten-free pancake recipe, another way to enhance the flavor and experience of these breakfast delights is by adding a burst of juicy blueberries. Not only do blueberries lend a beautiful pop of color to the pancakes, but they also infuse the dish with a natural sweetness and a delightful burst of tanginess.
When it comes to incorporating blueberries into your gluten-free pancakes, there are a few important things to keep in mind. First and foremost, it’s crucial to select fresh, plump blueberries that are at the peak of their ripeness. This ensures that you’ll enjoy the fullest flavor and juiciest texture in every bite.
When cooked, the blueberries transform into pockets of warm, gooey deliciousness that perfectly complement the fluffy and tender pancake base. As you take your first bite, the burst of flavor from the blueberries harmonizes with the delicate sweetness of the pancake, creating a sensory experience that is both satisfying and indulgent.
The addition of blueberries not only elevates the taste of your gluten-free cinnamon pancakes but also adds a healthy dose of antioxidants and vitamins. Loaded with fiber and low in calories, blueberries are a nutritional powerhouse that provides a nutritious boost to your morning meal.
Breakfast or Brunch Gluten-Free Blueberry Cinnamon Pancakes:
Imagine a lazy Sunday morning, where the sun is shining through the curtains, and you have all the time in the world to prepare a leisurely brunch. These gluten-free blueberry cinnamon pancakes can be the star of your mid-morning feast. Serve them alongside crispy bacon, scrambled eggs, and a refreshing fruit salad for a complete and satisfying brunch spread. The warm aroma of cinnamon will waft through your kitchen, creating an inviting atmosphere that draws everyone to the table.
Dairy-Free
Next, let’s delve into the wonderful world of enjoying these mouthwatering pancakes without the presence of dairy. Many people choose to eliminate dairy from their diets for various reasons, whether due to lactose intolerance, dietary preferences, or health concerns. Fortunately, there are plenty of ways to savor these gluten-free blueberry cinnamon pancakes without compromising on the rich flavor or fluffy texture that makes them so irresistible.
One simple substitution for dairy milk in this recipe is using almond milk or any other plant-based milk alternative. These alternatives not only provide a creamy base for the pancake batter but also offer a unique nutty flavor that complements the juicy blueberries and warm cinnamon perfectly. Just ensure that the plant-based milk you choose is unsweetened, as the sweetness can overpower the delicate balance of flavors in the pancakes.
Tips for Thick & Fluffy Blueberry Cinnamon Pancakes:
In addition to cassava flour, adding a leavening agent like baking powder is crucial for achieving fluffiness. These ingredients create air pockets in the batter, leading to a lighter pancake. Make sure to check that your baking powder or soda is gluten-free as some brands may contain traces of gluten.
When it comes to mixing the batter, remember that less is more. Overmixing can cause the formation of gluten, resulting in tough pancakes. Instead, gently fold the wet and dry ingredients together until they are just combined. A few lumps in the batter are perfectly fine and will actually contribute to the fluffiness of the pancakes.
Another trick to making your pancakes fluffy is to let the batter rest for thirty minutes before cooking. This allows the flour to fully absorb the liquid, resulting in a lighter texture. While the batter rests, heat your griddle or pan over medium heat. Preheating the cooking surface ensures that the pancakes cook evenly and prevents them from sticking.
Lastly, when it comes to cooking the pancakes, it’s essential to use a non-stick pan or griddle and to lightly grease it with oil or cooking spray. This prevents the pancakes from sticking and helps to achieve a golden brown exterior.
Now armed with these tips and tricks, you’re ready to whip up a batch of the fluffiest gluten-free blueberry cinnamon pancakes.
Add-Ins or Flavor Enhancers
And if you’re feeling adventurous, don’t be afraid to experiment with different add-ins like nuts, granola, or even citrus zest for an exciting twist on this classic breakfast delight.
Try changing the flavor with different add-ins such as nuts, granola, almond extract, or hazelnut extract, or remove the cinnamon and add orange zest and or lemon zest. By incorporating these alternative ingredients, you can customize the taste of your pancakes and surprise your taste buds with unique combinations.
If you prefer a nutty crunch in your pancakes, consider adding chopped walnuts, pecans, or almonds. Not only will this add a delightful texture, but it will also infuse each bite with rich, nutty flavors that complement the sweetness of the blueberries.
For those who enjoy a delightful crunch in every bite, granola is an excellent choice. It adds a subtle yet satisfying sweet and savory combination that pairs perfectly with the blueberry and cinnamon flavors. You can opt for homemade granola or choose from a variety of store-bought options to suit your preferences.
If you’re a fan of almond or hazelnut flavors, try incorporating almond extract or hazelnut extract into your pancake batter. These extracts will add a delightful nutty essence that blends seamlessly with the blueberry and cinnamon, taking your pancakes to a whole new level of deliciousness.
Alternatively, for a refreshing and zesty twist, remove the cinnamon from the recipe and zest some orange or lemon into the batter. The citrusy aroma and tangy undertones will brighten up your pancakes and provide a burst of flavor that pairs well with the juicy blueberries.
Experiment With the Recipe
Now that you know how to customize your gluten-free cinnamon blueberry pancakes, the possibilities are endless. Get creative in the kitchen and experiment with different add-ins to discover your favorite flavor combinations. With a little imagination and these simple suggestions, you can elevate your breakfast experience and enjoy a delightful meal that satisfies both your taste buds and your craving for something new and exciting.
Incorporate these gluten-free cinnamon blueberry pancakes into your breakfast routine to add a touch of delight to your mornings. This recipe has taken the perfect gluten-free pancake and elevated it with the burst of flavor from blueberries and the fragrant spiciness of cinnamon. It’s the ideal way to transform your breakfast into a memorable brunch or even a cozy dinner. With the option to enjoy these pancakes without dairy, they’re a treat for everyone. So why wait? Grab your ingredients and get cooking – your taste buds will thank you!
For more information about Cassava Flour or Monk Fruit Sweetener Facts and Recipes check out my blog posts on them.
Flavorful Gluten-Free Blueberry Cinnamon Pancakes:
As you savor each mouthful, let the warmth of cinnamon and the sweetness of blueberries transport you to a place of breakfast bliss. These gluten-free pancakes are more than just a delicious dish—they’re an experience. With each bite, you’ll be reminded that breakfast should be a celebration of flavor and comfort.
So whether you’re hosting a gathering, treating yourself to a special breakfast, or simply looking to add a dash of delight to your mornings, these gluten-free cinnamon blueberry pancakes are the answer. As you revel in the joy they bring, remember that good food has the power to create moments worth savoring.
As the saying goes, “The way to a person’s heart is through their stomach.” So why not make someone’s day by sharing the joy of these pancakes? Whip up a batch for family, friends, or that special someone who deserves a breakfast treat. Trust me, they’ll be begging for the recipe.
In conclusion, gluten-free cinnamon blueberry pancakes are a breakfast delight that will transform your mornings. Their aroma and taste will bring joy, while the comforting familiarity of pancakes provides a sense of warmth and happiness. So, my fellow breakfast enthusiasts, let’s start flipping those gluten-free wonders. Embrace the delight, share it with loved ones, and treasure the moments it creates. For when it comes to breakfast, why settle for anything less than ridiculously good?
Gluten-Free Blueberry Cinnamon Pancakes
Ingredients:
- 1 cup almond milk
- 3 tsp fresh lemon juice
- 1 cup cassava flour remove 1 tbsp for the blueberries
- 2 tbsp monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp cardamom
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 whole egg
- 2 tbsp melted coconut oil
- 1 + cup of blueberries
- more coconut oil for the pan or griddle
Directions:
First and foremost, combine the almond milk and the lemon juice. Second, sit it aside to create buttermilk. Third, combine cassava flour, monk fruit sweetener, baking powder, cardamom, cinnamon, and salt in a separate bowl. Stir until combined. Next, melt the coconut oil in the microwave with a damp paper towel on top of the bowl. Microwave on high for 30 seconds. Allow the coconut oil to cool slightly.
Next, beat the egg and add to the milk. Once the coconut has cooled add it to the milk. Stir until combined. Finally, blend the wet and dry together until just combined. Combine the blueberries with the 1 tbsp cassava flour. Lastly, fold in the blueberries. Set the pancake batter aside for 30 minutes.
Place a grill on the stove on medium heat. Add dollops of batter to the grill and cook until bubbles start to appear. Flip the pancake and cook for another 2 -3 minutes. Remove pancakes to a plate. Continue until the batter is used. Makes about 5 – 6 pancakes.
Gluten-Free Blueberry Cinnamon Pancakes
Equipment
Ingredients
- 1 cup almond milk or alternative milk of choice
- 6 tsp fresh lemon juice
- 1 cup cassava flour remove 1 tbsp for the blueberries
- 2 tbsp monk fruit sweetener
- 2 tsp baking powder
- 1/3 tsp cardamon
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 whole beaten egg
- 2 tbsp melted coconut oil more coconut oil for the pan or griddle
- 1 + cup of blueberries
Instructions
- First and foremost, combine the almond milk and the lemon juice.1 cup almond milk or alternative milk of choice, 6 tsp fresh lemon juice
- Second, sit it aside to create buttermilk.
- Third, combine cassava flour, monk fruit sweetener, baking powder, cardamom, cinnamon, and salt in a separate bowl.1 cup cassava flour, 2 tbsp monk fruit sweetener, 2 tsp baking powder, 1/3 tsp cardamon, 1 tsp cinnamon, 1/4 tsp salt
- Stir until combined.
- Next, melt the coconut oil in the microwave with a damp paper towel on top of the bowl.2 tbsp melted coconut oil
- Microwave on high for 30 seconds. Allow the coconut oil to cool slightly.
- Allow the coconut oil to cool slightly.
- Next, beat the egg and add to the milk.1 whole beaten egg
- Once the coconut has cooled add it to the milk.
- Stir until combined.
- Finally, blend the wet and dry together until just combined.
- Combine the blueberries with the 1 tbsp cassava flour.
- Lastly, fold in the blueberries.1 + cup of blueberries
- Set the pancake batter aside for 30 minutes.
- Place a grill on the stove on medium heat.
- Add dollops of batter to the grill and cook until bubbles start to appear.
- Flip the pancake and cook for another 2 -3 minutes.
- Remove pancakes to a plate.
- Continue until the batter is used.
- Makes about 5 - 6 pancakes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 4 g | 20 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 204 mg | 8 % |
| Potassium 53 mg | 2 % |
| Total Carbohydrate 21 g | 7 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 2 g | |
| Protein 1 g | 3 % |
| Vitamin A | 0 % |
| Vitamin C | 4 % |
| Calcium | 17 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
