Gluten Free Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 eggs (or egg substitute)1 cup So Delicious Brand Coconut Milk2 TBSP honey1 cup Sweet Rice Flour1/3 cup blueberriesBlueberry Jelly for topping.
Mix eggs and milk.
Heat honey until it is liquidy and then mix in with the milk and eggs.
Puree blueberries and mix in.
Add sweet rice flour and blend with a hand blender. A fork works also but I like the consistency I get from a hand mixer.
Heat griddle to 350 or heat pan on stove to almost med-hi.
Pour pancakes onto griddle in 1/3 cup measurements.
When top is bubbly and starting to cook a little, flip the pancake and cook for about 2 minutes.
Serve with 1 TBSP blueberry jelly or preserves.
Serving Size: Makes 12 pancakes (at 1/3 cup per pancake)
Number of Servings: 12
Recipe submitted by SparkPeople user DOTCHILATHAM.
Heat honey until it is liquidy and then mix in with the milk and eggs.
Puree blueberries and mix in.
Add sweet rice flour and blend with a hand blender. A fork works also but I like the consistency I get from a hand mixer.
Heat griddle to 350 or heat pan on stove to almost med-hi.
Pour pancakes onto griddle in 1/3 cup measurements.
When top is bubbly and starting to cook a little, flip the pancake and cook for about 2 minutes.
Serve with 1 TBSP blueberry jelly or preserves.
Serving Size: Makes 12 pancakes (at 1/3 cup per pancake)
Number of Servings: 12
Recipe submitted by SparkPeople user DOTCHILATHAM.
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 2.5 g
- Cholesterol: 81.7 mg
- Sodium: 32.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 0.3 g
- Protein: 3.2 g
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