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Gluten-Free Blueberry Cinnamon Pancakes on a plate with whipped coconut cream and a sprig of mint. An espresso maker and espresso cups in the background.
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5 from 1 vote

Gluten-Free Blueberry Cinnamon Pancakes

Gluten-Free Blueberry Cinnamon Pancakes Recipe are soft and fluffy, packed with juicy berries, bursting with flavor in every heavenly bite.
Course Breakfast, Breakfast For Dinner, Brunch
Cuisine American
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 138kcal
Author LaRena Fry

Equipment

1 Frying Pan
1 " class="wprm-recipe-equipment-link" target="_blank">Spatula
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups
1 Turning Spatula

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

Serving: 6g | Calories: 138kcal | Carbohydrates: 21g | Protein: 1g