Gluten Free Wild Blueberry Buttermilk Pancakes

You can never have too many morn meal recipes, so give Gluten Free Wild Blueberry Buttermilk Pancakes a try. This recipe serves 7 and costs 48 cents per serving. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 211 calories. 73 people have tried and liked this recipe. It is brought to you by Sugar Free Mom. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up cup cake, eggs, buttermilk, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 38%. If you like this recipe, you might also like recipes such as Zesty Gluten-Free Orange Pancakes with Wild Blueberry-Orange Sauce, Gluten Free Buttermilk Pancakes, and Buttermilk Cornbread Pancakes (gluten free).

Servings: 7

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk the flour, baking powder, baking soda and salt in a bowl. Set aside.In a separate bowl whisk the buttermilk, grapefruit juice and eggs together.Add the wet ingredients to the dry until moist and let stand 10 minutes.Coat a griddle pan or large skillet with butter to medium heat.Spoon ¼ cup batter per pancake and sprinkle frozen blueberries over each pancake.Cook 3 minutes or until edges begin to bubble and bottom is browned.Turn over and cook until done.

 

Step by step:

1. Whisk the flour, baking powder, baking soda and salt in a bowl. Set aside.In a separate bowl whisk the buttermilk, grapefruit juice and eggs together.

2. Add the wet ingredients to the dry until moist and let stand 10 minutes.Coat a griddle pan or large skillet with butter to medium heat.Spoon ¼ cup batter per pancake and sprinkle frozen blueberries over each pancake.Cook 3 minutes or until edges begin to bubble and bottom is browned.Turn over and cook until done.

Nutrition Information:

covered percent of daily need