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Grain-free Blueberry Pancakes

Filed Under: Recipes Tagged With: baked goods, baking, baking in the farmhouse, blueberries, blueberry pancakes, cassava flour, cassava flour pancakes, cassava tiger nut pancakes, cooking, dairy free, dairy free pancakes, farmhouse baking, gluten free, gluten-free breakfast, gluten-free dairy-free pancakes, grain free, grain-free blueberry pancakes, grain-free pancakes, healthy blueberry pancakes, healthy breakfast, healthy breakfast recipes, healthy cooking, healthy pancakes, healthy recipes, i love gluten-free!, no processed sugar, no refined sugar, paleo friendly, pancakes, refined sugar free, refined sugar free pancakes, tigernut flour, vegan, vegan recipes

Hey everyone! It’s Hallie, and I’m so excited to be sharing our all-time favorite pancake recipe with you today! These blueberry pancakes are so delicious, and also gluten-free/grain-free, dairy free and refined sugar free!! (They are vegan as well, for those of you looking for a pancake recipe without eggs). We love these healthy pancakes and make them all the time, and hope that if you try them that you’ll love them just as much as we do.

For awhile I had always heard of crazy flours like tiger nut and cassava, but we had never actually used them in baking/cooking, until my mom’s sister introduced this amazing recipe to us (so thank you to Aunt Rochelle!). We made a few small modifications, and thought we’d pass the recipe on to all of you! So without further ado, the recipe for the best gluten-free pancakes ever…

Grain-free Blueberry Pancakes
 
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Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Author: Hallie Kolter
Recipe type: Breakfast
Serves: 2-4
Ingredients
  • 1 cup cassava flour
  • ½ cup tiger nut flour
  • 1 tsp baking soda
  • sprinkle of salt
  • 2 mashed ripe bananas
  • 1¼ cup almond milk
  • 2 tbsp coconut oil
  • 1 tbsp apple cider vinegar
  • About 1 cup fresh or frozen blueberries (we use frozen)
  • Olive oil spray (for the griddle)
Instructions
  1. Mash the bananas in a bowl with a fork. Add the rest of the wet ingredients to the same bowl and mix.
  2. In a separate bowl, add all of the dry ingredients and mix with a fork to remove clumps.
  3. Add the dry mixture to the wet ingredient mixture and mix. The batter should be thick.
  4. Spray the griddle with olive oil spray and set at medium-high heat.
  5. Spoon out the batter onto the griddle in about ⅓ cup per pancake. Since the batter will be thick, you will need to spread the batter out with a fork a little so that the pancake is not so thick.
  6. Add blueberries to the pancakes as soon as you spread them out on the griddle (Tip: I pour out the pancakes one at a time, spread one out and then quickly add the frozen blueberries so they have time to sink into the pancake a little. This helps the blueberries to stay in the pancakes much better!).
  7. Flip the pancakes once the other side is golden brown (you'll know because the blueberries on the top will have set into the pancakes and the bottom will not be runny if you test it with a spatula), and press them down slightly to make sure the batter cooks.
  8. Once both sides are golden brown, transfer the pancakes to a plate and enjoy!!!
3.5.3251

 

 

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