Gluten-Free, Sugar-Free Blueberry Pancakes

Hello!  I feel like I haven’t blogged in forever!  Tomorrow will be two weeks since I had my surgery.  I started therapy two days after surgery and I’m doing great for the most part.  If I stand for too long my knee does start to bother me a little, but I think everything is coming along as expected.

I made these pancakes out of the cookbook I had mentioned to you before surgery.  The cookbook is The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace.  This is the first recipe that I’ve tried from the book and I thought it was great!  I made my own almond flour & pecan flour by using a coffee grinder.  I also found, by accident, that the batter thickened up a bit by placing it in the refrigerator for a couple of hours before I cooked the pancakes.


Gluten-Free, Sugar-Free Blueberry Pancakes
  • 1½ c. almond flour
  • ½ c. pecan flour
  • ¼ c. Splenda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg
  • ½ c. milk
  • ¼ c. water
  • ½ tsp. vanilla extract
  • ¼ - 1 c. fresh or frozen blueberries
  1. In a medium bowl, combine the almond flour, pecan flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanilla until thoroughly blended. Add the flour mixture and whisk just until all of the ingredients are evenly blended into a loose, pourable batter. Gently fold in the blueberries.
  2. Heat a nonstick griddle over medium heat. When a few drops of water splashed on the surface sizzle and evaporate quickly, the pan is hot enough for cooking pancakes. Mist the pan with cooking spray.
  3. Pour batter onto the pan, using about ¼ cup of batter per pancake. The batter should sizzle when it hits the pan. Lower the heat to medium-low and cook the first side for about 4 minutes, until the bottom is golden brown and the top begins to dry out. Flip the pancakes over and cook the second side for 3 to 4 minutes, until the center is springy when pressed. Serve hot.
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