Description
Delicious and fluffy gluten-free pancakes loaded with mixed berries.
Ingredients
Scale
- 2 ½ cups (370 grams) gluten-free flour blend (recommended: Bob’s Red Mill 1-to-1)
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups (300 mL) milk
- 2 large eggs
- ¼ cup (57 grams) melted unsalted butter
- 2 teaspoons vanilla extract
- 2 ½ cups (320 grams) mixed berries
Instructions
- Preheat the oven to 425℉. Spray a 13×18 inch sheet pan with nonstick spray. Set aside.
- Combine 2 ½ cups (370 grams) gluten-free flour blend, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl. Whisk until well mixed.
- Add 2 ½ cups (300 mL) milk, 2 large eggs, ¼ cup (57 grams) melted unsalted butter, and 2 teaspoons vanilla extract. Continue to whisk until the dry ingredients are incorporated but small lumps remain.
- Add 1 cup mixed berries, and fold together with a spatula.
- Pour the pancake batter into the prepared sheet pan. Spread it into an even layer.
- Sprinkle the remaining 1 cup mixed berries over the top of the batter.
- Bake at 425°F for 15-16 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven, slice and serve immediately with butter and maple syrup.
Notes
- Feel free to customize the berries used based on your preference.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10 grams
- Sodium: 300 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 70 mg