Best 6 Rice Flour Blueberry Pancakes Recipes

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Blueberry pancakes are a classic breakfast treat enjoyed by people of all ages. With their fluffy texture and sweet blueberry flavor, they're a perfect way to start the day. But what if you're looking for a healthier alternative to traditional pancakes? Look no further than rice flour blueberry pancakes! Made with wholesome rice flour, these pancakes are not only delicious but also gluten-free and packed with essential nutrients. Whether you're following a special diet or simply want to enjoy a healthier breakfast option, these rice flour blueberry pancakes are sure to satisfy your craving for something sweet and satisfying.

Let's cook with our recipes!

BLUEBERRY PANCAKES



Blueberry Pancakes image

Provided by Florence Fabricant

Categories     breakfast, main course, side dish

Time 30m

Yield 10 medium-size pancakes, 3 to 4 servings

Number Of Ingredients 10

3/4 cup whole-wheat flour
3/4 cup white flour
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
1 egg
3 tablespoons melted butter
1 cup skim milk
1 cup blueberries
Warm maple syrup

Steps:

  • Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
  • Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
  • Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
  • Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 13 grams, TransFat 0 grams

ALMOND FLOUR BLUEBERRY PANCAKES



Almond Flour Blueberry Pancakes image

Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!

Provided by Personal20

Time 15m

Yield 6

Number Of Ingredients 9

3 large eggs
2 tablespoons honey
1 tablespoon water
1 tablespoon vanilla extract
1 ½ cups almond flour
¼ teaspoon Himalayan sea salt
¼ teaspoon baking soda
1 cup fresh blueberries
1 tablespoon coconut oil, or as needed

Steps:

  • Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
  • Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

BLUEBERRY PANCAKES USING CAKE FLOUR



Blueberry Pancakes Using Cake Flour image

A recipe from Bon Appetit, Summer 2002. Different twist for batter using the cake flour. It makes a more crepe'like' pancake. Looks really pretty, very white. Cooking these in a very small round pan will give you perfectly round pancakes. My family loves these with jam! NurseDi's (On Zaar) Strawberry pancakes are still are top favourite, those are fluffy traditional pancakes. These ones are nice for a little variety.

Provided by Luvfood

Categories     Breakfast

Time 50m

Yield 15-20 pancakes, 4 serving(s)

Number Of Ingredients 12

1 cup cake flour, plus
2 tablespoons cake flour
1 cup all-purpose flour
1/4 cup sugar (with the texture of these cakes it tastes better with all this sugar)
1 tablespoon baking powder
1/2 teaspoon salt
2 cups 1% low-fat milk (You can use a low fat milk and one cup whipping cream or half and half for a thicker batter. This el)
2 large eggs
3 tablespoons melted unsalted butter
2 1/2 pints blueberries
oil, to cook pancakes
jam or maple syrup

Steps:

  • Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
  • Sift and whisk all dry ingredients in a bowl.
  • Whisk milk & eggs in separate bowl.
  • Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
  • Mix in 3 tbsp of melted butter.
  • Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
  • Cook until surface is bubbly and turn over until second side is browned.

Nutrition Facts : Calories 571.9, Fat 13.4, SaturatedFat 7.2, Cholesterol 122, Sodium 656.7, Carbohydrate 100.3, Fiber 5.9, Sugar 37.5, Protein 15.1

BLUEBERRY PANCAKES RECIPE BY TASTY



Blueberry Pancakes Recipe by Tasty image

Here's what you need: greek yogurt, ripe banana, oats, egg, vanilla extract, baking powder, cinnamon, fresh blueberry

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 8

⅔ cup greek yogurt
½ ripe banana
½ cup oats
1 egg
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup fresh blueberry

Steps:

  • In a blender, blend everything besides the blueberries.
  • Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 28 grams, Fat 2 grams, Fiber 3 grams, Protein 10 grams, Sugar 12 grams

RICE FLOUR BLUEBERRY PANCAKES



RICE FLOUR BLUEBERRY PANCAKES image

Categories     Berry     Breakfast     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free

Yield 3-4 pancakes

Number Of Ingredients 10

1/2 cup brown rice flour
1/2 tsp baking powder
1/2 cup milk (i make mine with 2% or fat free)
1 egg
pinch of salt
1/2 cup blueberries
Fat (oil or butter for cooking)
Blueberry jam or maple syrup
Lime (for juice)
Butter (if calories not an issue!)

Steps:

  • Mix the flour, salt and baking powder well Whisk in the milk and egg Fold in the blueberries Heat a cast iron (or any) skillet to medium hot and pour in a generous spoonful with the blueberries evenly distributed Cook each side till golden brown and serve with blueberry (or any other) jam or maple syrup and a fresh squeeze of lime juice. And butter of course if weight is not an issue! This is good for 2 not very hungry people or 1 hungry person. Increase the quantities depending on the number of people and how hungry they are. Leftovers can be eaten as an afternoon or late night snack cold or warmed with cream cheese and jelly etc. etc.!

Tips:

  • Use ripe blueberries. This will ensure that your pancakes are bursting with flavor.
  • Don't overmix the batter. Overmixing will result in tough pancakes.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten to relax and will result in lighter pancakes.
  • Cook the pancakes over medium heat. This will prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

These rice flour blueberry pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. With their fluffy texture and sweet blueberry flavor, these pancakes are sure to be a hit. So next time you're looking for a tasty and nutritious breakfast, give these rice flour blueberry pancakes a try!

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