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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
Author Rachel Singer

Ingredients

  • 1 cup brown rice flour
  • 2 teaspoon gluten free baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoon maple syrup or less, depending on desired sweetness
  • 1 cup vanilla soy milk
  • 1 egg
  • 1 tablespoon vegetable or canola oil
  • ½ teaspoon 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.