Description
Delicious gluten-free and dairy-free pancakes recipe.
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)
Instructions
- I first scrambled the eggs, then added the rest of the wet ingredients.
- Then, I slowly added the flour to 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 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.
- 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