Cooked - GF and Optional Dairy and/or Egg Free-Adapted Smitten Kitchen Blueberry Buttermilk Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

asunnysideupday

GF and Optional Dairy and/or Egg Free-Adapted Smitten Kitchen Blueberry Buttermilk Pancakes

1.0

4 tablespoons unsalted butter (or coconut oil if dairy free)

3 tablespoons granulated sugar

2 large eggs, lightly beaten (or 2 flax eggs if egg free)

2 cups dairy free buttermilk (2 tablespoons apple cider vinegar, fill measuring cup to 2 cups with unsweetened almond milk, stir well and let sit 5 minutes)

2 cups GF flour (1 cup 1:1 and 1 cup almond flour)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon cinnamon, chai spice mix, or cinnamon spice blend

½-1 teaspoon vanilla paste

1 cup blueberries, fresh or frozen and thawed (optional)

Melt 4 tablespoons butter in the bottom of a large bowl; let cool.
Whisk in sugar, eggs, then 2 cups buttermilk.
Sprinkle surface of batter with salt, baking powder, and baking soda and mix thoroughly, scraping down bowl when you're done.
Add GF flours and mix well (no need to worry about overmixing GF flours).
Let batter rest about 10 minutes for better hydration of flours.
Heat an electric griddle or large skillet over medium heat.
Spoon batter onto the griddle, add blueberries, flip when bubbles appear on top, cook until golden underneath.
Transfer pancakes to a serving platter or keep warm in the oven.
Serve with powdered sugar, butter, maple syrup, or as desired.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 103 weeks ago

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