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    You are in: Home / Recipes / Gluten-Free Oven Blueberry Pancakes Recipe
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    Gluten-Free Oven Blueberry Pancakes

    Gluten-Free Oven Blueberry Pancakes. Photo by ElizabethKnicely

    1/1 Photo of Gluten-Free Oven Blueberry Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    ElizabethKnicely's Note:

    Ever since receiving the recipe for Egg-Free Oven Pancakes, I've been wanting to try a Gluten-Free see if/how well it worked. I finally got around to it last week. And well, it worked. WELL. I think in part because I used a Gluten-Free box mix that I'd purchased from Gluten Free Saver deal a few weeks back. And it's a stellar Gluten-Free box mix too. I've loved all the King Arthur Gluten-Free flour mixes that I've tried thus far. So here's how it went down...some lemon, some blueberries, couple dashes of cinnamon. End result...delish-icious-ness. (The only Top 8 Allergen in this is eggs. I used rice milk when I made them.) Enjoy!

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    Serves: 8


    9x13-in ...

    Units: US | Metric


    1. 1
      Preheat the oven to 375°F. Grease a 9x13-inch glass baking dish.
    2. 2
      Prepare the pancake batter as directed on the box.
    3. 3
      Mix in the lemon juice and cinnamon. Fold in the blueberries. Pour in the baking dish. Bake for 20-25 minutes, or until cooked through in the middle. (If you use a larger pan, jelly roll pan -- cooking time will decrease some.).
    4. 4
      Slice into squares and serve warm with syrup and butter.

    Ratings & Reviews:


    Nutritional Facts for Gluten-Free Oven Blueberry Pancakes

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 235.6
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.5 g
    Cholesterol 11.9 mg
    Sodium 690.5 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 2.6 g
    Sugars 3.7 g
    Protein 6.0 g

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