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gluten-free-blueberry-pancake-bread

Baked Blueberry Pancakes {Gluten Free & Dairy Free}

This recipe is gluten free, dairy free, peanut free, and tree nut free. It makes six mini loaves.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 115 kcal
Author Jereann Zann

Ingredients

  • 1 1/2 cups gluten free flour
  • 3 eggs
  • 1 cup blueberries
  • 1/2 cup water
  • 1/2 cup coconut milk full fat
  • 4 tbsp apple sauce
  • 2 tbsp maple syrup
  • 2 tsp baking powder
  • 1 tsp coconut oil
  • 1/8 cup brown sugar
  • Cinnamon to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease your mini loaves pan with coconut oil and set aside.
  3. Mix your eggs, water, coconut milk, apple sauce, coconut oil, and maple syrup together in a bowl.
  4. Add your flour and baking powder and mix until well combined.

  5. Add your blueberries and fold with a spatula, do not use an electric mixer.

  6. Pour pancake mix into your mini loaves pan.
  7. Sprinkle brown sugar to coat the tops of the loaves, and then sprinkle a little bit of cinnamon on top.
  8. Bake in the oven for 25 minutes, until cooked through.
  9. Serve on its own or with maple syrup drizzled on top.
  10. Enjoy!
Nutrition Facts
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 19mg1%
Potassium 143mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 1.3mg2%
Calcium 59mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.