Blueberry Pancakes with Cinnamon Maple Syrup

3 Comments

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Gluten Free & Dairy Free Blueberry Pancakes

2 Cups of  Artisan Flour Blend

1 Tablespoon of Sugar

4 teaspoons of Baking Powder

1/2 teaspoon of Sea Salt or Kosher Salt

4 Eggs, separated

2 Cups of Unsweetened Almond Milk

2 teaspoons of Pure Vanilla Extract

4 Tablespoons of Melted Non-Dairy Butter

Frozen or Fresh Blueberries

Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.

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Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.

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Cinnamon Maple Syrup

1 Cup of Pure Maple Syrup

2 teaspoons of Ground Cinnamon

Heat syrup and whisk in cinnamon.

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3 thoughts on “Blueberry Pancakes with Cinnamon Maple Syrup

  1. I love the look of your pancakes; they look like the best start to the day. And I love how these are gluten-free. I’ve never had cinnamon maple syrup before but it sounds delicious xx

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