I used a pancake recipe from Bob’s Red Mill for inspiration (of course). They have some of the best recipes with gluten-free flour. I modified it a bit and added in the blueberries. You can replace the blueberries with your favorite fruit, chocolate chips, coconut flakes, or a mixture of the three!
What you need
1-1/2 cups gluten-free flour
1 tsp baking powder = (1 part baking soda + 2 parts cream of tartar)
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp honey
2 tsp vanilla extract
2 Tbsp grape seed oil
1 cup coconut milk
3 oz blueberries (fresh or frozen)
1 Tbsp coconut oil
How you do it
Preheat large pan to medium heat.
In a large bowl, combine the gluten-free flour, baking powder, sea salt, and baking soda. In another smaller bowl, combine honey, vanilla extract, grape seed oil, and coconut milk. Mix dry ingredients with wet ingredients.
Gently fold in eggs. Once fully mixed, gently fold in blueberries.
Add coconut oil to preheated pan. Once melted, ladle pancake batter onto pan. Flip pancakes over when they begin to puff (they look like they have little holes in them) and become lightly browned on the edges, about 3 to 4 minutes on each side.
Serve hot with maple syrup and a buttery spread (like soy-free earth balance). Top with more blueberries or your other favorite fruits. If you’re not quite ready to serve, keep pancakes in a warm oven (about 200 degrees) until ready to eat!