These pancakes are a brunch-time favorite at my house and so easy to whip together. I’ve modified the recipe on the back of the bag of my favorite flour blend, Namaste Foods Gluten Free Perfect Blend Flour so that it’s both gluten and dairy-free. This all-purpose flour is so amazing – I replace it cup for cup in my recipes. It’s free of the top eight allergens and you can buy it in bulk at a great price from Costco.
A time-saving tip when making pancakes for breakfast is to mix the dry ingredients the night before and cover them so all you have to do is combine the wet ingredients in the morning and add the blueberries. I keep a big bag of organic blueberries in the freezer so we can enjoy these all year ’round; there’s no need to defrost them before adding them to the batter. It’s easy to substitute your favorite berries or fruit as well. Serve with organic maple syrup (if you aren’t watching your sugar intake) and enjoy!
1 1/4 cups gluten-free flour
1 T baking powder
1/2 tsp salt
1 T organic sugar
1 tsp baking soda
1 1/4 cups sparkling water or club soda (or you can use milk – I’ve used goat milk in the picture)
2 T oil (I use olive, just use whatever you normally do)
1/2 tsp vanilla
1 cup blueberries
Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl (I like to use a big measuring cup so it’s easy to pour them into the dry mixture). Add the liquid ingredients to the dry ingredients and mix well using the whisk. Fold in blueberries. Preheat your griddle or pan to medium heat. Spray surface with oil (if not already non-stick) and pour batter onto griddle, being sure to leave enough space between each pancake for the batter to spread. Cook until bubbles appear and the bottoms are golden. Flip and cook through. You should get six to eight pancakes from this recipe.