Gluten Free Blueberry Cheesecake Pancakes

Gluten Free Blueberry Cheesecake Pancakes

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Since it’s a Sunday, it only seems fair to whisk up a batch of these Gluten Free Blueberry Cheesecake Pancakes. They are so good and are probably even better during the week, but I’ll let you decide 😉 I haven’t always been someone who loves pancakes. It wasn’t until a couple years ago when I discovered how amazing gluten free pancakes could be and are!

One thing I love about pancakes is that you can literally add anything you want to them, and they come out so comforting and delicious. I kid you not, let Ella throw whatever she wants into a mini batch for her so that I know she’ll eat them…toddler stuff. Oh, and they reheat like a charm for later in the week, so definitely make extra to make your life easier.

I present to you, the fluffiest Sunday stack that will knock your slippers off. Also, don’t skip on the blueberries and mini chocolate chips wouldn’t hurt either 🙂

Gluten Free Blueberry Cheesecake Pancakes

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Ingredients
  • - 1 cup paleo Birch Benders pancake + waffle mix (hands down my favorite)
  • - {IF NOT USING MIX = 1/2 cup almond flour + 1/4 cup coconut flour + 1 scoop Orgain plant based unsweetened protein powder)
  • - 1/2 cup Fage 0% yogurt
  • - 1/4 cup almond milk or non dairy of choice
  • - 2 tbsp maple syrup
  • - 1 tbsp ground flax seed
  • - 1 tsp baking powder
  • - 1 tsp vanilla extract
  • - 1 to 2 tbsp avocado oil (or coconut, ghee, butter)
  • - 1/2 cup fresh or frozen blueberries
  • - mini chocolate chips (optional, but you definitely should)
Personally, when I make pancakes, I recommend that you watch your pan or griddle of choice very carefully because I am known let the pan burn because I am not paying enough attention. At least I know that’s what Sean would say and based off the looks he gives me when I’m making them ;);;- In a medium bowl, add ingredients and whisk until a very smooth batter is formed.;- Add oil of choice or butter to a nonstick skillet or griddle and set to medium heat. ;- I like to do a “pancake check” by adding only a spoonful of batter to the heated skillet to see if it’s ready. Once it’s hot enough, add about 1/4 cup of batter to the skillet. Tip: I love using both small and medium sized ice cream scoopers to make it easy to control the size of the pancakes.;- Once a few pancakes are added, reduce the heat to medium, even medium-low. {This ensures that the pancakes don’t burn and they come out super fluffy!};- Add blueberries and *hopefully* chocolate chips;- Make sure to keep watching and look for little bubbles to come up before flipping the pancakes. (about 2-3 minutes per side, or until golden brown);- Grab your plate and stack them up! My favorite way to eat pancakes is with peanut butter and a hefty drizzle of maple syrup, maybe some extra fruit, too 🙂

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