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Gluten Free Dairy Free Blueberry Pancake Bites

Gluten Free Dairy Free Blueberry Pancake Bites: A super easy breakfast recipe that can be on your table in about 20 minutes! These gluten free pancake bites require no Xanthan gum, and are single flour & kid friendly. These also freeze well for meal prep.

gluten free pancake bites

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients! So, a couple of weeks ago I scratched up a recipe for Gluten Free Dairy Free Pineapple Bacon Pancake Bites. Mr. 7-who-hates-pineapple was so not pleased (as Junior High Guy rubbed it in while enjoying the entire batch noisily and with great gusto over the next few days), and he insisted that I then plan to make some blueberry ones for him. Voila — Gluten Free Dairy Free Blueberry Pancake Bites were born.

(If you’d rather just have some gluten free dairy free pancakes, see the gluten free Brown Rice Flour Pancakes recipe these are based on.)

blueberries-and-rice-flour

This recipe also takes advantage of frozen blueberries on sale, although I actually picked mine up on clearance a while back. Can’t find those? Check ALDI for affordable frozen fruit. You can sometimes pick up brown rice flour cheap on Amazon, or even at Big Lots: Brown rice flour is one of the cheaper gluten free flours in general, and this single flour recipe also requires no Xanthan gum or other additives.

Gluten Free Dairy Free Blueberry Pancake Bites

inside-a-pancake-bite-2

Ingredients

1 cup brown rice flour
2 tsp gluten free baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp maple syrup (these were pretty sweet, although the boys didn’t object! I might cut back to 1 Tbsp next time or omit entirely)
1 cup vanilla soy milk
1 egg
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
6 oz frozen blueberries (or what’s left after your own Mr. 7 equivalent eats some while you’re adding them to the batter…)
Cooking spray (to grease muffin tin)
Brown sugar (for topping — I might change that up next time too)

Directions

pouring-blueberries

In large bowl, stir together rice flour, baking powder, salt, and cinnamon. Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.

mr-7-stirs

Stir in blueberries, preferably while wearing PJs and a winter hat…

add-brown-sugar

Pour batter into greased mini muffin tin. Top each with brown sugar and bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes out clean. (These won’t get very brown, so don’t rely on that for a measure of done-ness.)

cooling-on-rack

Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way. Enjoy warm.

Both kids LOVED these gluten free pancake bites…

blueberry-pancake-bites

These were such a hit, I can’t even tell you! We enjoyed our Blueberry Pancake Bites with eggs and sausage as part of a comforting winter breakfast-for-dinner, but they’d also be fantastic for a quick make-ahead breakfast for busy school mornings. Next time I think I’ll make a double batch to freeze, and I’m also thinking about different mix-in ideas — maybe cut up some cinnamon baked apple, for instance.

blueberry-pancake-bites-5

These are tastier, fresher, and so much more affordable than some of the frozen gluten free/dairy free pancake alternatives, too! Definitely a keeper.

Gluten Free Dairy Free Blueberry Pancake Bites, printable recipe

Gluten Free Dairy Free Blueberry Pancake Bites

These easy pancake bites are tastier, fresher, and so much more affordable than some of the frozen gluten free/dairy free pancake alternatives!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24

Ingredients

  • 1 cup brown rice flour
  • 2 tsp gluten free baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 Tbsp maple syrup or less, depending on desired sweetness
  • 1 cup vanilla soy milk
  • 1 egg
  • 1 Tbsp vegetable or canola oil
  • 1/2 tsp vanilla
  • 6 oz frozen blueberries
  • Cooking spray to grease muffin tin
  • Brown sugar for topping

Instructions

  • In large bowl, stir together rice flour, baking powder, salt, and cinnamon.
  • Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.
  • Stir in blueberries.
  • Pour batter into greased mini muffin tin.
  • Top each with brown sugar and bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes out clean. (These won't get very brown, so don't rely on that for a measure of done-ness.)
  • Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way.
  • Enjoy warm.
Recipe Rating




arwen

Sunday 20th of January 2019

the ingredients don't list baking powder.....your directions do.....HELP

rachel

Sunday 20th of January 2019

Use the baking powder — I’ll take a look when I’m back by my pc.

Kris

Sunday 5th of February 2017

I made my own brown rice flour by just grinding up brown rice in a coffee grinder. Works great and much less expensive :). Made this several times and love it. Stir clear of soy anything if you have auto immune issues. I substituted coconut milk and worked great.

Colleen Laird

Sunday 15th of January 2017

I have recently been diagnosed with a few food intolerances. Gluten, Diary and Egg. Its been really hard finding recipes with no egg. Do you have any experience with this? These muffins looked amazing and then I saw the egg which I know is the binder just not sure what I can do to substitute, Thought I would reach out and see.

Thanks for the awesome recipes.

Cassie

Monday 20th of March 2017

I'm planning on making these with aquafaba 3Tbs=1 egg http://aquafaba.com/faq.html

rachel

Sunday 15th of January 2017

I haven't tried an egg replacer in these pancake bites, but in cookies I used to use a flax egg:

One Tbsp ground flaxseed, then mix in 3 Tbsp water. Stir them together and refrigerate for 10-15 minutes to let it set up a little, then use as normal in recipes. One "flax egg" = one large egg.

Let me know how it works in the pancake bites if you give it a try! :)

Deb

Thursday 21st of July 2016

I am so pleased at how these muffins turned out they are exactly what I was looking for. I ran out of soy milk and used regular milk instead. I did change the topping some and used 1/8 cup rice flour, 1/8 cup brown sugar, 1/8 tsp. cinnamon and 1 tbls. butter, mixed it till crumbly and sprinkled on the top. And, because I like a lot of fruit did increase the blueberries to 8 oz. I was really surprised how fast they do cook ......so what a breakfast I had scrambled eggs and muffins.....IOh, and I really appreciated how light they are..I didn't get that bloated feeling.

Ss

Monday 25th of January 2016

Can I make this with almond or coconut flour? I'm watching carbs

rachel

Monday 25th of January 2016

There is so much in this recipe that is high carb, I'm not sure how it would turn out because you couldn't just change out the flour. In addition to the rice flour, the blueberries are high carb, the maple syrup is high carb, the brown sugar topping is high carb, and the vanilla soy milk is high carb. Almond flour is a lot thirstier and denser than rice flour, too, so it might not work with one egg, too -- I really would recommend finding another low carb recipe rather than trying to make this one over as low carb.

I do have a number of other low carb recipes on the site you can check out, though, including this week's Ham-ocado egg bites if you're looking for mini muffin tin recipes: http://www.mashupmom.com/ham-ocado-egg-bites-a-mini-muffin-tin-recipe/

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