Gluten Free Blueberry Pancakes

  • 1 c. rice flour
  • 3 tbsp. tapioca flour
  • 1/3 c. potato starch
  • 3 1/2 tbsp dry buttermilk powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2 eggs
  • 1/2 cup fresh blueberries
  • 3 tbsp coconut oil
  • 2 c. water


  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Then fold in blueberries.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Love pumpkin pancakes? Try these!     Photo Source: BBC Good Food

Leave a comment

All comments are moderated before being published