Blueberry Pancakes



Blueberry Pancakes

serves 1.5



~135 grams gluten free self rising flour

~1/4 teaspoon baking powder

~1/2 teaspoon salt*

~2 tablespoons dates, chopped fine

~4 1/2 fluid ounces milk** + 1/4 cup silken tofu, blended together

~1/4-1/2 cup fresh or thawed to room temp blueberries

~coconut oil for cooking

*Note: If your gluten free flour blend has salt in it you probably don’t need to add more. Check the ingredient list on your flour blend.

**Note: When choosing a milk you can opt for one with vanilla flavour – this is very tasty! We use almond milk because its what we have laying around but you can use another type if you prefer.



1) Sift your dry ingredients together in a large mixing bowl.

2) Mix together your dates, milk/silken tofu, and blueberries in a smaller mixing bowl. Place a griddle on the stove, medium to medium low heat, and allow to get nice and warm for your pancakes.

3) Making a well in the centre of your dry ingredients slowly add your wet ingredients, mixing with a rubber spatula or whisk until fully incorporated. Be sure not to over mix or the pancakes will come out kind of chewy and tuff instead of fluffy. The batter should be slightly thick, and hard to pour. If your batter is runny add more gluten free flour until it thickens up. Do note that gluten free flour batters always get thicker the longer they sit!

4) Place a lil bit of oil in your pan and allow to heat for 30 seconds. Using the 1/4 cup measure pour out as many pancakes as you can comfortably fit in your pan. Cook for 1-3 minutes per side or until golden brown – see photo(s) above for reference.

5) I recommend eating these fresh with your favourite buttery spread. If you do reheat these be sure to sprinkle some water on either side so they steam while they reheat otherwise they may turn out a bit dry. You can reheat in either a microwave or in a pan with a lid on top and heat on low.


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Much Luv, Laters


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