How to make Gluten-Free Blueberry Pancakes

BY FOODACIOUSLY

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If you're looking for a healthy twist on the same old recipe, try these gluten-free pancakes.

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They are made with buckwheat flour, ground oat, and almond milk, and topped with maple syrup and fresh berries.

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They make the ultimate mouthwatering brunch recipe that is also nutritious and low in calories.

Did you know?

In less than a minute, you can easily make your oat flour.

Step 1Part 1

Whip the egg whites with a pinch of salt until they form firm peaks and set aside.

Step 1Part 2

In a separate bowl, whisk the egg yolks and incorporate oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk.

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Step 2

Fold the whipped egg whites into the prepared batter. Whisk with a gentle circular motion to keep the pancake mixture airy and fluffy.

Step 3Part 1

Heat a non-stick pan over medium heat and pour one ladle of batter. Then, sprinkle the uncooked side with blueberries and cook for 2 minutes.

Step 3Part 2

Flip the pancake with a spatula and cook it for further 2 minutes or until both side are golden brown.

Step 4

For each portion, stack three pancakes and drizzle them with maple syrup. Garnish with fresh blueberries, strawberries, and bee pollen and serve with yogurt.

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