Gluten Free Dairy Free Blueberry Pancakes

I can eat some dairy throughout the year. But, in the Spring, I have several tree allergies that aggravates my sinuses.  As a result, I go dairy-free during this time.  It really does help.  So, here is a Gluten Free Dairy Free Blueberry Pancakes recipe for those who stay away from gluten and dairy.  I hope you try it, enjoy it and share it.

Here are the ingredients:

2 cups gluten free flour (I like pre-mix gluten-free flour instead of making your own gluten-free flour. Either way, the rest of the ingredients can be used as substitution for your ingredients on your pre-mix package. Just be sure to use the same quantity as the package states.)
1 cup of light soy milk (unsweetened) original
2 eggs
4 tablespoon of vegetable oil
1 cup blueberries (fresh and washed)

I first scrambled the eggs, then added the rest of the wet ingredients.   

Then, I slowly added the flour in the wet ingredients.  Then, I added the blueberries.  I just mixed till wet.  

I sprayed the skillet. Let it get to the point where when you splashed a drop of water on it, it would sizzle.  I like these long two burner skillet for pancakes.  

Then, let it cook under you see half of the top of the pancakes have air bubbles. Then, flip them and leave them on for a few minutes more and remove. To keep them warm, place them in a glass pan and place in a preheated oven for 170 - 220 degrees to keep the pancakes warm until you are finished making them.

Then, I added more pancakes batter. This batch makes about 12 pancakes. Three pancakes per person for a family of four. Here is the final product!  Looks great right. They are yummy too. If you are wondering, I used dairy free butter spread on top and added maple syrup.  

Here is the recipe if you want to print it:

Gluten Free Dairy Free Blueberry Pancakes Recipe Card

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4 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 18 minutes

Print Recipe

Description

Delicious gluten-free and dairy-free pancakes recipe. 

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Ingredients

• 2 cups gluten free flour (I like pre-mix gluten-free flour instead of making your own gluten-free flour. Either way, the rest of the ingredients can be used as substitution for your ingredients on your pre-mix package. Just be sure to use the same quantity as the package states.)
• 1 cup of light soy milk (unsweetened) original
• 2 eggs
• 4 tbsp of vegetable oil
• 1 cup blueberries (fresh and washed)

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Instructions

1. I first scrambled the eggs, then added the rest of the wet ingredients.
2. Then, I slowly added the flour to the wet ingredients. Then, I added the blueberries. I just mixed till wet.
3. I sprayed the skillet. Let it get to the point where when you splashed a drop of water on it, it would sizzle. I like these long two-burner skillet for pancakes.
4. Then, let it cook under you see half of the top of the pancakes have air bubbles. Then, flip them and leave them on for a few minutes more and remove them. To keep them warm, place them in a glass pan and place them in a preheated oven for 170 - 220 degrees to keep the pancakes warm until you are finished making them.
5. Then, I added more pancakes batter. This batch makes about 12 pancakes—three pancakes per person for a family of four.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: breakfast
• Method: stove top
• Cuisine: american

Nutrition

• Serving Size: 3 slice
• Calories: 431.08 kcal
• Sugar: 9.02 g
• Sodium: 57.13 mg
• Fat: 20.33 g
• Saturated Fat: 2.73 g
• Trans Fat: 0.12 g
• Carbohydrates: 56.38 g
• Fiber: 7.42 g
• Protein: 11.42 g
• Cholesterol: 86.08 mg

Here are some tools (Affiliate Link) from Amazon I used to make this great breakfast.  Click on the image and buy on Amazon.com.

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.