Eggless Gluten Free Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.5

(6)

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Ingredients

4 servings

1 ½ cups gluten free flour blend
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
½ tsp salt
1 cup buttermilk
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For cooking

1–2 tsp unsalted butter or neutral oil, for the pan

For serving

maple syrup, for serving (optional)

Instructions

1
Whisk together the gluten free flour blend, baking powder, baking soda, sugar, and salt in a large mixing bowl until evenly combined.
2
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

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