Blueberry Pancakes….Comfort food, happy, warm and cozy! That is what I think when I think of pancakes! Not to mention thoughts of a lazy Sunday morning, bacon sizzling and coffee brewing… I am drooling already.  

Another favorite of mine is pumpkin. (I love everything pumpkin) So why not combine the two? And make them gluten free? That is exactly what we have here. Pancakes full of fresh blueberries, pumpkin and just the right spices!  to save time I found a great gluten free pancake mix. The test was to see if my husband would realize they were gluten free. After eating 6 he did not say a word so I am guessing he did not have a clue.  Usually he will kindly ask “Are these healthy?”. When he does not say a word or say “You do not have to make this again” I take it as a good sign.

Pancakes are relatively simple to make and these are no exception. Combine all the ingredients and let those cakes sizzle. I used coconut oil in the pan and as soon as bubbles began to appear I flipped them! The result was pancake perfection!

You could use butter and pure maple syrup to top them off. However since maple syrup upsets my husbands stomach (go figure) I mixed a little honey and cinnamon in with some softened organic butter and topped each pancake with a little buttery goodness! 

So get out your skillet and spatula and flip some pancakes!

Gluten Free Pumpkin Blueberry Pancakes

2016-10-23 12:11:55

Serves 3

Pancakes at their best! Gluten free but filled with pumpkin and blueberries. Great for a lazy weekend morning.

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Total Time

20 min

Total Time

20 min

Ingredients

1. 1 cup gluten free Pancake flour
2. 2 eggs
3. 1/2 cup coconut milk
4. 1/4 cup water
5. 1/2 cup organic canned pumpkin
6. 1/2 cup fresh blueberries
7. 1 teaspoon cinnamon
8. 1/4 teaspoon pumpkin pie spice
9. 2 teaspoons vanilla extract
10. 1 tablespoon coconut oil or coconut cooking spray

Instructions

1. Combine dry ingredients in a bowl and set aside
2. Set aside blueberries
3. Combine wet ingredients in a bowl (except blueberries)
4. Add dry ingredients carefully, stir until combined
5. Carefully stir in blueberries
6. Heat Coconut oil in skillet over medium heat
7. Pour 1/4 to 1/3 cups of batter per pancake into the hot skillet
8. Cook until bubbles form on top of batter, flip
9. Continue cooking until done

Notes

1. Serve with blueberry syrup, maple syrup, or cinnamon honey butter.
2. Keep pancakes warm by placing them in a warm oven and cover with foil.
3. These are delicious frozen and reheated too!
4. Container Equivalents: 2 Pancakes = 1 yellow

By Donna Englestad

Adapted from Dr. Axe

Adapted from Dr. Axe

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/

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