Simply Quinoa · by Alyssa★ 4.0 (1)
Gluten-Free Blueberry Pancakes
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 7%
CARBS 20G69% OF CAL
1G FIBER14G OTHER5G TOTAL SUGAR
FAT 2G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes made with gluten-free flours and studded with blueberries. Sweet, ready in 15 minutes, and naturally gluten-free.
mainamericanbaked goodeggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup sorghum flour
- 1/2 brown rice flour
- 1/2 cup quinoa flakes
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1 1/4 cup milk of choice (I like almond)
- 2 tablespoons maple syrup
- 1/2 - 1 cup fresh blueberries
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 7%
CARBS 20G69% OF CAL
1G FIBER14G OTHER5G TOTAL SUGAR
FAT 2G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 123mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 45mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 123MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.