Gluten-Free Blueberry Pancakes with Nutella®
Category: Desserts
Servings: 16
Ingredients:
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 100g |
| Almond flour | 100g |
| Whole milk | 320g |
| Blueberries | 200g |
| Sugar | 20g |
| Butter (for batter) | 20g |
| Egg | 1 |
| Baking powder | 6g |
| Butter (for greasing) | as needed |
| Nutella® | 120g |
| Blueberries (for garnish) | as needed |
| Pistachio crumbs (for garnish) | as needed |
Instructions:
-
Prepare the pancake batter:
Start by melting the butter in a small saucepan and set it aside to cool. While the butter is cooling, place the sugar in a large mixing bowl, followed by the egg. Whisk together to combine. Gradually add the whole milk, followed by the melted butter, stirring continuously to incorporate each ingredient as you go. -
Mix the dry ingredients:
Sift the buckwheat flour, almond flour, and baking powder directly into the wet mixture. Stir with a spatula until all the ingredients are thoroughly combined and the batter is smooth and homogeneous. Once mixed, cover the bowl with plastic wrap and place it in the refrigerator to rest for about 20 minutes. This step allows the batter to thicken slightly. -
Cook the pancakes:
After the resting period, heat a non-stick frying pan over medium heat and lightly grease it with a small amount of butter. Pour a ladle of batter into the pan, allowing it to spread out on its own. Cook the pancake for about 2 minutes on the first side, until bubbles begin to form on the surface, and then flip to cook for an additional 1–2 minutes on the other side. Repeat until all the pancakes are cooked. -
Assemble the pancakes:
Once the pancakes are cooked, spread approximately 7.5g of Nutella® onto half of each pancake. On the other half, scatter fresh blueberries and top with a generous sprinkle of pistachio crumbs for an added crunch and flavor. -
Serve and enjoy:
Serve the pancakes immediately while they are warm and enjoy the delicious combination of Nutella®, blueberries, and pistachios.
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | ~30g |
| Protein | ~3g |
| Fat | ~8g |
| Saturated Fat | ~3g |
| Fiber | ~3g |
| Sugar | ~12g |
| Sodium | ~40mg |
These gluten-free blueberry pancakes with Nutella® and pistachio crumbs are a delightful treat, perfect for a weekend breakfast or an indulgent dessert. The combination of buckwheat and almond flours gives the pancakes a rich flavor and texture, while the Nutella® provides a creamy and irresistible sweetness. The fresh blueberries and crunchy pistachio topping offer a burst of freshness and texture that makes each bite truly memorable.
