Serves 7
25 min
Gluten Free Wild Blueberry Buttermilk Pancakes
Recipe GLPR47ccf720f8eaff
Light and fluffy pancakes made with gluten-free flour, tender wild blueberries, and tangy buttermilk. A bright note of fresh grapefruit juice adds subtle citrus flavor to this delicious breakfast treat.
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Ingredients
1½ cups gluten-free flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups buttermilk
¼ cup fresh grapefruit juice
2 large eggs
2 tablespoons butter
1 cup frozen wild blueberries
Directions
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until evenly combined. Set aside.
In another bowl, whisk together the buttermilk, fresh grapefruit juice, and eggs until well blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined and slightly lumpy. Do not overmix. Let the batter rest for 10 minutes.
Heat a griddle or large skillet over medium heat and lightly coat with the butter.
Spoon ¼ cup of batter onto the hot griddle for each pancake. Immediately sprinkle a small handful of frozen wild blueberries over the top of each pancake.
Cook for about 3 minutes or until the edges appear dry and bubbles form on the surface, and the bottom is golden brown.
Flip the pancakes carefully and cook the other side for 1-2 minutes until cooked through and lightly golden. Serve warm.
