Gluten-Free Blueberry Buttermilk Pancakes
Recipes makes 12 large pancakes.
- Contains Eggs
- Contains Dairy
- Contains Nuts
Prepared with
Ingredients
- 9oz frozen blueberries
- 7oz golden caster sugar, divided
- 11oz gluten-free plain flour
- 1 tbsp gluten-free baking powder
- 2 tsp sea salt
- 1 tsp bicarbonate of soda
- 3 large eggs
- 17fl. oz buttermilk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4oz butter, melted
Instructions
Step 1
Combine the frozen blueberries in a large bowl along with half the sugar, and coat evenly.
Step 2
Add the remaining sugar, flour, baking powder, sea salt, and bicarbonate of soda to a large mixing bowl and using a whisk, stir until combined.
Step 3
Whisk in the eggs. Gradually pour in the buttermilk a little at a time, whisking continuously until combined. Whisk in the extracts followed by the melted butter.
Step 4
Fold in the sugar coated blueberries.
Step 5
Set the Ninja Foodi Zerostick Frying Pan over medium heat for 1 to 2 minutes until hot. Add about 1/2 to 3/4 of a cup of batter to the pan.
Step 6
Cook the pancake for 1 to 1 1/2 minutes each side, or once it begins to look matte on the surface, being sure to flip with a silicone spatula. Repeat until all of the batter has been used up. Serve hot with lashings of butter and maple syrup if desired.