Gluten-free Blueberry Granola Pancakes

Fluffy gluten-free pancakes with plump juicy blueberries made even more scrumptious with crunchy granola!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 255

Author Kim

2 cups gluten-free flour or other preferred flour, I use Bob's Red Mill
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
2 cups unsweetened vanilla almond milk or other preferred milk product
2 tablespoons maple syrup
2 large eggs
2 tablespoons extra virgin olive oil or melted coconut oil
2 teaspoons pure vanilla extract or 1 teaspoon almond extract
1 cup granola + more for serving smash in large clumps (I use Nature's Path Gluten-free Granola)
1 cup fresh blueberries + more for serving
maple syrup honey, yogurt, butter for serving

In a large bowl whisk together all dry ingredients and in a smaller bowl combine all wet ingredients. Add wet ingredient to dry and stir until just combined. Be sure not to overmix. Gently stir in blueberries and granola. Batter will be lumpy.
Heat griddle or large skillet and spray with a non-stick cooking spray. Spoon 1/4 cup of batter onto the heated griddle. Cook until most bubbles on the tops of pancakes have burst, about 2 minutes. Flip and cook an additional 1-2 minutes. Continue with the remaining batter. Serve with additional blueberries, granola and any other favorite pancake toppings. Enjoy!

All pancakes freeze great! Let cool on a wire rack before putting in zipper top bags in the freezer.