• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7
Calories 200 kcal
Ingredients
1 1/2 cup gluten free flour I used Bob”s Red Mill
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 small grapefruit juiced or 1/4 cup
2 eggs
2 tablespoons butter
1 cup frozen wild blueberries
Instructions
Whisk the flour, baking powder, baking soda and salt in a bowl. Set aside.
In a separate bowl whisk the buttermilk, grapefruit juice and eggs together.
Add the wet ingredients to the dry until moist and let stand 10 minutes.
Coat a griddle pan or large skillet with butter to medium heat.
Spoon 1/4 cup batter per pancake and sprinkle frozen blueberries over each pancake.
Cook 3 minutes or until edges begin to bubble and bottom is browned.
Turn over and cook until done.
Recipe Notes

Weight Watchers PointsPlus: 5*

Nutrition Facts
Gluten Free Wild Blueberry Buttermilk Pancakes
Amount Per Serving (2 g)
Calories 200
Calories from Fat 46
% Daily Value*
Fat 5.1g
8%
Saturated Fat 2.3g
14%
Cholesterol 62mg
21%
Sodium 164mg
7%
Carbohydrates 32.2g
11%
Fiber 1.4g
6%
Sugar 1.9g
2%
Protein 5.7g
11%
* Percent Daily Values are based on a 2000 calorie diet.