Gluten Free Blueberries Pancakes

Indulging in a stack of fluffy, gluten-free blueberry pancakes is a delightful way to start your day. These pancakes offer a delicious breakfast option for those adhering to a gluten-free diet without compromising on taste or texture. Our functional medicine Studio City experts recommend this recipe to try in your home.

Functional medicine in Toluca Lake practitioners emphasize the importance of incorporating nutrient-dense foods like blueberries to support optimal health. Regular consumption of blueberries has been linked to reduced oxidative stress and inflammation, which are factors in chronic diseases.

1. Prep Time: 10 minutes
2. Cook Time: 15 minutes
3. Total Time: 25 minutes
4. Servings: 10 pancakes

INGREDIENTS:

Pancake mixture

1. 2 egg
2. 2 cups gluten-free all-purpose flour
3. 2tbsp sunflower oil (plus oil greasing the skillet)
4. 2tbsp maple syrup
5. 1/2tbsp sugar
6. 1tsp baking powder
7. 1tbsp baking soda
8. 1/4 teaspoon salt (optional)
9. 1 cup of milk
10. ½ cup of fresh blueberries

Blueberry Jam:

1. ½ cup of fresh blueberries
2. 2tbsp sugar
3. 2tbsp water (optional/ as needed)
4. 1tbsp lemon juice

Decorate with:

1. 1tbps Pistachios
2. Blueberries

INSTRUCTIONS:

Blueberries Pancake Batter:

1. Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.
3. Add milk and mix well.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
5. Gently fold in the blueberries.

Cook The Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
2. Scoop about 1/4 cup of batter for each pancake onto the skillet.
3. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

Make the blueberry jam:

1. Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
2. Bring to a boil.
3. Cook until the mixture thickens and the blueberries are softened.

Notes: Our functional medicine Los Angeles practitioners suggest that if you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.

Serve and decorate:

1. Serve the pancakes warm.
2. Pour the blueberry jam on top and sprinkle with pistachios.

Gluten-free blueberry pancakes are a scrumptious and inclusive breakfast option, allowing everyone to enjoy a classic morning treat. By following the steps above prepared by ourfunctional medicine Burbank, you can create pancakes that are both light and flavorful, making your gluten-free journey a delicious experience.