It was a gloomy Saturday morning, the kind where the sky looks perpetually stuck on snooze. My daughter, Lily, wandered into the kitchen, her eyes still half-closed, and mumbled something about pancakes. Not just any pancakes, mind you, but berry pancakes. Gluten-free? Of course. Lily’s been on a gluten-free diet for years, and honestly, it’s made me a bit of a wizard in the kitchen, always conjuring up ways to make her favorites without the gluten.
So, I set to work. The clatter of bowls and whisks, the sweet aroma of berries mingling with vanilla – it’s a symphony that always manages to brighten even the dullest of mornings. And these Very Berry Gluten-Free Pancakes? They’re not just pancakes; they’re a little hug on a plate. Fluffy, bursting with juicy berries, and perfectly safe for my gluten-sensitive girl. Honestly, they’re so good, you won’t even miss the gluten!
Whether you're dealing with dietary restrictions or just looking for a delicious way to start your day, these pancakes are a winner. Plus, they’re incredibly easy to make! So grab your mixing bowls, round up your favorite berries, and let's get cooking! Trust me, you won’t regret it. These pancakes are sure to bring a smile to your face – and maybe even chase away those gloomy-day blues.
Required Equipments
- Large Mixing Bowl
- Whisk
- Spatula
- Griddle or Large Pan
- Measuring Cups and Spoons
Very Berry Gluten Free Pancakes: Frequently Asked Questions
Very Berry Gluten Free Pancakes
Light, fluffy, and bursting with juicy berries, these Very Berry Gluten-Free Pancakes are a delightful way to start your day. Simple to make and perfect for anyone with gluten sensitivities!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let’s prep! In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, sugar, and salt. Make sure everything is evenly distributed; no one wants a salty pancake surprise.
- In a seperate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. I find that using room temperature eggs helps everything blend together more smoothly.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. It's okay if there are a few lumps; overmixing can lead to tough pancakes. Be careful not to be too rough with the batter here.
- Gently fold in the fresh berries. I like to use a mix of blueberries, raspberries, and strawberries for the best flavor and color. Feel free to use whatever berries you have on hand!
- Heat a lightly oiled griddle or large pan over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates almost immediately. Don't overcrowd the pan; work in batches.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface as a sign that they’re ready to flip.
- Serve immediately with your favorite toppings. I love a drizzle of maple syrup and a dollop of Greek yogurt, but the sky's the limit! And maybe some extra fresh berries? Go wild!
📝 Notes
- For extra flavor, add a pinch of lemon zest to the batter.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 8g
Carbohydrates: 40g
Fiber: 3g
Calcium: 150mg
