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