Gluten-Free Blueberry Cinnamon Pancakes

These pancakes are a delicious addition to any breakfast and a terrific way to start the day! These Paleo Gluten-Free Blueberry Cinnamon Pancakes can be frozen and easily reheated. Kids love them in their lunch boxes for a mid-day on-the-run-snack.

Reap the protein benefits from the almond flour and the eggs and the additional surprise from the potential health benefits from cinnamon. These are paleo friendly and most certainly gluten-free.

1 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Honeyville Tapioca Starch
1/4 tsp Salt
2 tsp Baking Soda
2 Tbsp Cinnamon
4 large Eggs
4 Tbsp Water or Milk of choice
3-4 Tbsp Honey or Maple Syrup
3 Tbsp Butter or non-stick cooking spray
1 tsp Apple Cider Vinegar or White Vinegar
1 cup frozen Blueberries, dusted lightly with some additional Tapioca Starch

Mix the almond and tapioca starch, salt, cinnamon and baking soda in a medium-sized bowl.
Mix well.
Add the eggs, sweetener, and liquid into another bowl.
Mix well.
Add dry into wet ingredients.
Combine thoroughly.
Mixture should be pourable and if not, add a touch more liquid (water or milk).
Stir in vinegar.

Gently fold in frozen berries.
Heat skillet with a little butter to coat or non-stick cooking spray.
Spoon the batter into hot skillet, about 2 tablespoons per pancake, or 1 for silver dollar-sized.
Turn heat down and flip over after about 45 seconds.
Serve warm with syrup of your choice and butter.
Warm with butter, maple or blueberry syrup tastes exceptional!

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