Homemade Gluten-Free Vegan Blueberry Pancakes

A stack of four blueberry pancakes on a plate, a pat of butter and fresh blueberries sit on top of the stack.

5 from 2 ratings

Homemade Gluten-Free Vegan Blueberry Pancakes

Fluffy, light, and delicious vegan gluten-free blueberry pancakes that will become a new breakfast and brunch recipe favourite! All you need is a few simple ingredients to make these classic pancakes your entire family will love. Ready in only 25 minutes!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Gwen Leron

Ingredients

1 cup (250ml) unsweetened dairy-free milk (see note below)
3 tablespoons oil
2 teaspoons vanilla extract
2 tablespoons ground flax seeds
2 tablespoons pure maple syrup
2 cups (280g) gluten-free flour blend **see important note about flour below**
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups (190g) fresh blueberries (frozen may be used, see note below)

Instructions

Make the Pancake Batter:

Whisk milk, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let the mixture sit for 5-minutes.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, stirring until combined.
Fold in blueberries.

Cook the Pancakes:

Heat the pan over medium-high heat for at least 2 minutes. (The heat may need to be adjusted a few times while cooking the batch.)
Lightly coat the surface of the pan with a small amount of oil.
Ladle about ⅓ cup (or less for smaller pancakes) of the pancake mixture into the center of your pan, cooking 1 at a time.
Flip when bubbles form on the surface, and the edges start to look set, about 1 ½ minutes. After they are flipped, cook for another minute and a half, or so.
Repeat until the batter is done. If you find that the pancakes are browning too much or too fast, turn the heat down to medium-low.
Place the finished pancakes on a covered oven-safe plate in a warm oven as they finish.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe was only tested with Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red package, NOT the blue package. I have never used any other brand of flour to make this recipe, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be this blend. When making pancakes with gluten-free flour, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute.
If your batter is thick, add a little more milk, 1 tablespoon at a time, until it thins out.
Store fully cooled leftovers for up to four days in an airtight container in the refrigerator.
To freeze, cool completely, separate with parchment paper to prevent sticking, and freeze for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
Nutrition info is based on 1 of 8 pancakes, without garnishes or maple syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition