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Gluten Free Wild Blueberry Buttermilk Pancakes
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
7
Calories
200
kcal
Author
Brenda Bennett | Sugar-Free Mom
Ingredients
1 ½
cup
gluten free flour
I used Bob's Red Mill
1 ½
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
1 ½
cups
buttermilk
1
small grapefruit juiced or ¼ cup
2
eggs
2
tablespoons
butter
1
cup
frozen wild blueberries
Instructions
Whisk the flour, baking powder, baking soda and salt in a bowl. Set aside.
In a separate bowl whisk the buttermilk, grapefruit juice and eggs together.
Add the wet ingredients to the dry until moist and let stand 10 minutes.
Coat a griddle pan or large skillet with butter to medium heat.
Spoon ¼ cup batter per pancake and sprinkle frozen blueberries over each pancake.
Cook 3 minutes or until edges begin to bubble and bottom is browned.
Turn over and cook until done.
Notes
Weight Watchers PointsPlus: 5*
Nutrition
Serving:
2
g
|
Calories:
200
kcal
|
Carbohydrates:
32.2
g
|
Protein:
5.7
g
|
Fat:
5.1
g
|
Saturated Fat:
2.3
g
|
Cholesterol:
62
mg
|
Sodium:
164
mg
|
Fiber:
1.4
g
|
Sugar:
1.9
g