Ingredients
Scale
- 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 2 tablespoons vegetable oil, plus additional for cooking
- 1 1/3 cups unsweetened almond or coconut milk
- 1 teaspoon pure vanilla extract
- 2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work
Instructions
- Preheat oven to 200 degrees F.
- In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.
- Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.
- Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup
Notes
Recipe adapted from Bobby Flay
- Prep Time: 15 minutes
- Cook Time: 20 minutes