Recipes // Breakfast // Gluten Free Blueberry & Walnut Pancakes

Gluten Free Blueberry & Walnut Pancakes


By Elizabeth Minett


For the pancakes:

  • 1 ½ cups Pamela’s Gluten Free Flour
  • ¾ cups water
  • 1 egg
  • 1 Tblsp canola oil (any oil will due)
  • A handful of chopped walnuts

For the blueberry topping:

  • 1 pint blueberries
  • 2 Tblsp brown sugar
  • 4 Tblsp water
  • ½ cup chopped walnuts for sprinkling
  • maple syrup (optional)
  1. Place blueberries in a medium saucepan (pot), with water and sugar. Heat on medium until they start to simmer. Turn the heat to low and continue to simmer while preparing the pancakes.
  2. In a large bowl, combine the flour, water, and egg. Whisk together until smooth. Add the oil and whisk until well combined.
  3. Add the walnuts and stir to combine.
  4. Place a large frying pan on medium­high heat. When the pan starts to get hot, add about a tablespoon of butter, and a tablespoon of oil to the pan. Swirl around to coat.
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