Gluten Free Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten Free Blueberry Pancakes calories by ingredient
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These are my favorite breakfast food. These are my favorite breakfast food.
Number of Servings: 12


    4 eggs (or egg substitute)
    1 cup So Delicious Brand Coconut Milk
    2 TBSP honey
    1 cup Sweet Rice Flour
    1/3 cup blueberries

    Blueberry Jelly for topping.


Heating the preserves will make it more "syrup" like.


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.

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