These Skinny Blueberry Pancakes are gluten-free, guilt free and so delicious! Definitely the best way to start your morning off, alongside a cup of coffee. I usually save pancakes for the weekend as a treat, but this recipe changed my mind. These pancakes are nice and light, not heavy on carbs and sugar and don’t leave you wanting a nap after breakfast!
This was my first crack at a gluten-free pancake recipe and I was pleasantly surprised with the results. My husband and I don’t typically eat gluten-free and we could not tell the difference. It’s always nice to have recipes like this in your arsenal to accommodate all of your guests! I went with part gluten free all purpose flour and part almond flour to keep a nice fluffy texture. When it comes to berries I always go organic, to keep things clean. I like wild blueberries for pancakes and muffins because they are tiny and you get more blueberry flavor in each bite! I just get them frozen and keep a stash in the freezer so they are always on hand. If your prefer fresh larger blueberries that will work just fine!
What makes them guiltless? I want to be able to eat a stack of fluffy pancakes on a Monday morning and not think twice. So here’s how….keeping the sugar low is key, especially if you like to lather in maple syrup or honey! I use monk fruit sweetener and unsweetened applesauce, they provide the perfect amount of sweetness without overdoing it. Using part egg whites also helps keep the fat and cholesterol down. For topping, a little bit of butter and maple syrup or honey goes a long way!
To make dairy-free: If you want to make these dairy-free you can sub in your favorite milk like almond or coconut. Top with a tab of vegan butter or substitute of your choice!
Tip: The worst thing about making pancakes for more than 1 is trying to keep them warm without making them soggy. Solution! Set your oven to warm or about 150°F-200°F, place a drying rack on a large sheet pan in the oven. As each pancake comes out, put it in the oven on the rack and that’ll keep your pancakes the perfect temp and texture!
This is the best Skinny Blueberry Pancake Recipe! Its gluten-free, guilt free and perfect for any day of the week!
Ingredients
- ¾ cup almond flour
- 1/2 cup all purpose gluten-free flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon monk fruit sweetener (or coconut sugar)
- 1 cup low fat buttermilk (or milk of preference)
- ½ cup unsweetened apple sauce
- 1 egg + 2 egg whites (if using liquid egg whites about 60g)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 teaspoons avocado oil
- 1 cup wild frozen blueberries (you can use fresh, but I prefer the mini size of wild)
- Cooking spray or butter for pan
Instructions
- In a large bowl whisk all of the ingredients together until well combined.
- Heat a large non stick skillet on med-high, if using a griddle set to 375°F. Once hot, grease skillet, drop about a 1/4 cup of batter per pancake. Cook about 2 minutes each side until golden.
- Serve with butter and maple syrup or honey and fresh blueberries if desired.
Nutrition: Yield: 6 servings, Serving Size: 2 pancakes (nutrition does not include butter or syrup toppings)
Amount Per Serving: Calories: 130 Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 34mg, Sodium: 301mg, Total Carbohydrate: 19g, Fiber: 2g, Sugars: 5g, Protein: 5g
