Fluffy, light, and delicious vegan gluten-free blueberry pancakes that will become a new breakfast and brunch favourite! All you need is a few simple ingredients to make these classic pancakes your entire family will love.
1 1/4cupsblueberries(fresh or frozen may be used, see note below)
Whisk milk, oil, vanilla, ground flax seeds, and maple syrup (if using) together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Heat pan over medium-high heat for at least 2 minutes.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
Fold in blueberries.
Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time. If you aren't using a non-stick pan, coat the surface of pan with oil and repeat in between each pancake.
Flip when ready.
Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in a warm oven as they finish.
Please read all of the helpful tips and FAQ info above before making this recipe to ensure success.
This recipe makes 8-10 pancakes, depending on how large or small you make them. Calorie count is for 1 of 8 pancakes without toppings and without the optional maple syrup added to the batter.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
Be sure that your baking powder is fresh or it will not get the lift they need while cooking to become fluffy inside. Click here to learn how to test your baking powder for freshness.
This recipe will NOT work with coconut flour.
Frozen blueberries can be used for this recipe if fresh blueberries are not available. Thaw them on a paper towel and pat them dry before folding into the batter. See above for more info.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
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.