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Blueberry & Hazelnut Pancakes

Blueberry & Hazelnut Pancakes
  • Gluten Free

Makes 10 pancakes


200 grams gluten free flour – sifted

1tsp baking powder

 A pinch of salt

1 egg

300 ml of milk of choice

1 tablespoon ground cinnamon

90 grams of finely chopped hazelnuts (or whiz in a food processor for it to be finely chopped)

150 grams frozen blueberries

A small knob of butter for cooking


  1. Mix the dry ingredients and the nuts in a large bowl. 
  2. Beat the egg with the milk and then make a well in the centre of the dry ingredients. Whisk the milk into the dry ingredients until you have a thick batter.
  3. Gently stir in half the blueberries into the batter mix.
  4. Put a large non-stick frying pan on a low-medium heat and add a small knob of butter until it melts.
  5.  Ladle the batter into the pan, cook for 2-3 minutes until there are bubbles forming on the surface of each pancake.
  6. Turn the pancake and cook for another 2-3 minutes until golden.
  7. Keep the pancakes warm in a low temp oven, while you cook the rest of the batter.
  8. Serve with yoghurt and the remainder of the blueberries. Or for a special treat top with golden syrup with the blueberries.

Enjoy! This is a great recipe for all ages!

Recipe submitted by Sweets For Tilly

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