These gluten-free yogurt pancakes are light, fluffy and taste similar to buttermilk pancakes! Use regular all-purpose flour if you don't follow a gluten-free diet.
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Make the Blueberry Topping:
Heat all ingredients in a small saucepan just below medium heat.
Juices will begin seeping from the blueberries. Allow them to cook until the mixture is gently bubbling and blueberries appear puffy and soft, about 10 minutes.
Add the sweetener, stir, and set aside.
Make the Yogurt Pancakes:
Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
Measure out a scant 1/4 cup of pancake batter and pour on skillet. Cook until the sides begin to firm up, a few minutes.
Flip the pancake to the other side and cook another few minutes until cooked all the way through.
*Depending on the consistency of your yogurt, you may need to add milk/almond milk to get the batter thinner. You will need to add a little milk or water if you use Greek yogurt, as it is fairly thick.
**The first time I made this recipe, I used 1/3 cup gluten-free all-purpose flour, 1/3 cup corn flour, and 1/3 cup brown rice flour. I loved the way the pancakes turned out, but have since updated the recipe to simplify into one ingredient.
Serving: 1pancake (of 12), Calories: 63kcal, Carbohydrates: 9g, Protein: 2g, Fat: 1g, Sugar: 2g
Course: Breakfast
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes
Author: Julia