Sugar Free-Gluten Free Blueberry Pancakes

1 c. Pamela’s GF Pancake Baking mix

1 egg.

About  1 c. water. I like my pancakes thick. The less water you use, the thicker. So if you like your pancakes thinner, just add more water.

Mix well.

Stir in 1 c. blueberries.


GF flour browns faster & blueberries make the pancakes cook longer.  I cook on cast iron skillets. So for me, I add about 1tsp of olive oil & let my pan sit on med-low heat until the skillet is fully hot.

Pour your pancake batter. Let it cook long as slow. Try to avoid flipping too many times. When the pancake forms eyeballs, as I like the call them, meaning, it begins bubble. Lift up the corner to make sure it’s nice and golden. Then flip. And repeat.

To check if it’s cook, cut the ugly side in half and make sure all the dough is cooked throughly.

I like eating them with Fage yoghourt. I like the creamy & tartness together.  Also, if you let a couple of the blueberries cook in the corner of your pan, they make their own sauce. This makes for a perfect topping. They go perfectly well with butter & syrup.  Or you can try Light Agave instead of syrup. This add a wonderful flavor to your pancakes as well.


Zoia Nusbaum



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