Gluten Free Blueberry Pancakes

Sometimes the simplest things can make our day great. How about gluten free blueberry pancakes? I am often asked if I have a good, stable recipe for blueberry pancakes, and here it is. Never fails. I hope you enjoy this recipe as much as I do! This recipe is based off a basic one so it can be modified to fit any fruit craze you might have. You could easily replace the blueberries for raspberries, apple slices, peach chunks, or even chocolate chips!

Gluten Free Blueberry Pancakes
1 1/2 cup gluten free all purpose flour
1 tsp salt
2 tsp baking powder
2 Tbs sugar
2 large eggs, lightly beaten
3 Tbs melted butter
1 1/4 cup milk, warmed
1 tsp vanilla
1/2 cup blueberries

1. Mix together dry ingredients in  medium bowl. Mix together wet ingredients in a separate medium bowl. (I used a large glass measuring cup to heat the milk, then just added the remaining wet to the bowl.)
2. Add wet to dry, and mix. The batter will be very lumpy in the beginning...just keep mixing. The finished batter will also be lumpy, put way less than in the beginning. Fold in the blueberries.
3. Heat a griddle or pan with butter, and scoop 1/3 cups of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown.

Notes: Makes about 10-15 pancakes. If desired, top with butter and maple syrup!

Source: Mommy I'm Hungry

Gluten Free Brown Sugar Blueberry Pancakes

It's become a tradition at our house to eat pancakes on Saturday morning. Lately, we kinda forgot about this tradition as our mornings were filled with soccer tournaments. Last Friday, I found this recipe and the next day I tried it.
Best. Pancakes. Ever.

I think this recipe will become a part of our Saturday morning pancake tradition.

Are you up for some gluten free brown sugar blueberry pancakes that practically melt in your mouth?

I thought so.

Gluten Free Brown Sugar Blueberry Pancakes 
1/2 cup gluten free flour
1/2 cup cream of rice cereal, uncooked
1 tablespoon baking powder
1 tablespoon cinnamon
2 tablespoon brown sugar
1 egg, beaten
1 cup milk (flax, rice, reg)
2 tablespoon shortening, melted
1/2 cup fresh blueberries, rinsed and dried

1. Whisk flour, rice cereal, baking powder, cinnamon, and brown sugar (make sure to work out any lumps) in a medium bowl. Set aside.
2. In a separate bowl, whisk egg, shortening, and milk with a whisk until blended. Add to dry ingredients, and mix until just blended. Let stand five minutes; stir in blueberries.
3. Heat and grease griddle over medium heat. Spray with cooking oil. Ladle 2 tablespoons batter onto pan. Cook until bottom brown - 1 1/2 min to 2 min. Flip pancakes and cook until other side browns (1 min).
4. Serve warm

Notes: Butter can be substituted for shortening. Makes 10  decent sized pancakes. Don't forget to top with maple syrup and powdered sugar!

Source:Delight Gluten Free 

After playing with this recipe a little bit, I've found it can be changed with different add-ins. I made a list of my favorites. Do you have any other ideas?

Additional Add In's

• apple
• raspberry
• mixed berry
• chocolate chips
• banana
•  peaches
• any other ideas...?

Mrs. Wild's Sleepover Bars

My neighbor used to make these for her daughters and they're the best! These breakfast bars are so simple and can be made in minutes the night before! Behold the amazing breakfast bars!!!


Ingredient:
2 bananas
5-7 gram crackers
2 tablespoons powdered sugar
Milk, until desired glaze consistency is reached

How to make these scrumptious bars:

1. Split the gram crackers into 4 pieces. Add two banana pieces on the gram cracker. Then, make a sandwich with another piece on top.
2.now make the glaze!! In a small bowl mix the powdered sugar and slowly add the milk to make a glaze. Now drizzle the glaze on top.
3. Finally put the bars in a container and store in the fridge until morning.
4. Enjoy!


The longer you wait to eat these, the more flavorful, and sweeter they will be!

I am working on a gf version of this and will post ASAP!!