Gluten Free Yogurt Pancakes Recipe
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.
Servings: 12 Pancakes
Calories: 63kcal
Ingredients
For the pancakes:
- 1 cup vanilla Greek yogurt *
- 1 large egg
- 1 Tbsp pure maple syrup
- 1 cup gluten-free all purpose flour or regular all-purpose flour**
- ¼ tsp baking soda
- Dash salt
For the Topping
- 1 pint blueberries
- 2 Tbsp water
- 1 Tbsp pure maple syrup honey or brown sugar (optional) or to taste
Instructions
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.
Notes
*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.
Nutrition
Serving: 1pancake (of 12) | Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sugar: 2g