The Easiest Gluten-Free Berry Pancakes

Hello breakfast enthusiasts! Today I’ve got a recipe you’re going to go head over heels for. I was scouting the grocery store a few days ago looking for healthier options for the kitchen and came across a variety of flours. Everything from coconut to almond, the options were endless.

Something that caught my eye though was the gluten-free package from Bob’s Red Mill brand. It’a a gluten-free pancake mix featuring a giant stack of flapjacks on the front. I couldn’t resist buying the pouch to try out!

I’ve got to be honest by saying, I’m not a huge fan of pancakes or waffles. Anything too carb-y and sugary just isn’t up my alley. However, I thought I’d put a twist on these bad boys to make them a little more delicious. It was definitely a splurge day and I wanted them to genuinely taste like regular pancakes despite being gluten-free.

Things We Need

1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix

1 Cup of Milk

2 Eggs

2 Tbsp Vegetable Oil

Blackberries

Blueberries

Bowl

Fork or Whisk

Measuring Cups

Skillet

Start by preheating your skillet to medium heat. Make sure your chosen pan is non-stick so our pancakes don’t fall apart upon completion.

Begin pouring wet ingredients into bowl (eggs, milk, oil). Stir thoroughly until mixture is combined.

Slowly start to pour flour into wet ingredients being sure to whisk when adding to avoid clumps in the batter.

Take a handful of blackberries and add them to the batter. Smash the berries until color turns to a light purple. Feel free to add more if needed.

Once the mixture is thick and smooth take a 1/4 measuring cup and pour a small pancake onto your skillet. Be sure to watch the pancakes as they cook extremely fast (typically a few minutes on each side). Flip pancakes when bubbling is seen and browning is noticeable.

Before plating, add a few blueberries to the tops of each pancake for flavor. It will make for a sweet surprise when you bite into your finished product! After this, you can begin to move your cakes onto a separate dish. Be careful as these will be very hot!

Serve with maple syrup or honey along with a few scoops of fresh fruit! A blend of strawberries and raspberries would be tasty too! Choose your favorites and be creative!

Don’t those look incredible?! Super simple and quick to make, it took me no time at all to whip these up in the kitchen. This recipe makes for a wonderful Fall breakfast in the morning and I’m so happy with the way they turned out! What’s your favorite breakfast food?! I wanna know! Leave a comment down below and let’s share breakfast ideas!

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Author: Natalie Grusling

Busy body who drinks too much coffee

11 thoughts on “The Easiest Gluten-Free Berry Pancakes”

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