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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 200kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 1/2 cup gluten free flour I used Bob's Red Mill
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 small grapefruit juiced or 1/4 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 1/4 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: 2g | Calories: 200kcal | Carbohydrates: 32.2g | Protein: 5.7g | Fat: 5.1g | Saturated Fat: 2.3g | Cholesterol: 62mg | Sodium: 164mg | Fiber: 1.4g | Sugar: 1.9g