Gluten Free Berry Pancakes
Berries belong in pancakes, it’s that simple! This is an easy play on our beloved gluten free pancakes using not one, not two, but three different berries to complete a perfect stack! Enjoy! 🫶 Josie
Egg and Dairy Free Options:
If you are in need of egg free, dairy free, and/or vegan pancakes you’ve come to the right place! All of our products work beautifully with plant based alternatives. Simply replace the egg or milk in a recipe with your favorite allergy friendly or plant based alternative.
To replace 1 egg, you can try any of the following:
- ½ large mashed banana (you may need to add additional TBSP water if your mix seems too dry)
- ¼ cup plain pureed pumpkin
- 1 TBSP flax seed & 3 TBSP water
- ¼ cup aquafaba (aka bean juice – yes just the juice from a can of beans – garbanzo beans work great!)
Dairy Alternatives:
- Almond Milk
- Oat Milk
Ingredients
1 Cup Pancake Mix
2 large eggs
2 TBS oil
1/2 cup milk of choice
chopped strawberries
blueberries
raspberries
Instructions
Mix: Eggs, oil, milk of choice until frothy. Add the pancake mix and gently mix in.
Allow the batter to rest 5 minutes.
Heat: lightly greased skillet to medium heat.
Add: 1/4 cup of batter to skillet, add your berry of choice too! Cook until golden brown. Pancakes are ready to flip when bubbles form on the top(uncooked) side.
Repeat 2 more times, using the other berries!
Stack those pancakes, and you have a TRIPLE BERRY PANCAKE STACK! Enjoy!
Review Gluten Free Berry Pancakes.