Gluten-Free Blueberry Pancake Recipe

The Gluten-Free Version of a Classic Breakfast Favourite

This gluten-free blueberry pancake recipe is just like any other pancake I have had. They are fluffy, they are delicious, and are perfect for a lazy weekend breakfast. They also happen to be vegan! They make a regular appearance on our breakfast table because my family loves them...but really, who doesn't love pancakes? 


1 3/4 cup of almond milk (any type of milk will work)
3 tbsp oil
1 tsp pure vanilla extract
2 tbsp ground flax seed
2 tbsp pure maple syrup (optional, use only if you prefer a slightly sweeter pancake)
2 cups gluten-free flour blend (I use Bob's Red Mill)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup of frozen or fresh blueberries (or more if you like lots of blueberries in your pancakes)

 Preheat oven at a low heat so you can place your cooked pancakes inside to keep warm.

  Whisk milk, oil, vanilla and flax seeds 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, cinnamon and salt together in a large bowl.

  Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.

  Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup of the pancake mixture into the center your pan, cooking 1 at a time.

  Sprinkle blueberries on top of the pancakes. Turn when ready.

Note: Everyone's griddle/pan will cook differently. I use a thick, cast-iron pan, and 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.

  Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.

  Serve with pure maple syrup. Enjoy!

Tip: The blueberries can easily be omitted if you prefer plain pancakes, I have made this recipe without them a few times and they turn out just as good!

Makes 8 large pancakes (but you can make yours smaller to make the yield larger)

Adapted from The Perfect Pancakes Recipe found in Vegan Brunch

After working for many years as a successful tech writer, Gwen decided to leave that world behind to become a stay-at-home mom to her two children. Soon after, she started paying more attention to what was in the products she brought into her home and realized that it was not all good. She stepped into action and educated herself on exactly what is safe, and what is not. Once she decided on the products she liked, she soon learned that it was no easy task to find these things in one convenient place so this was when she decided to open up an online eco-store. After all, she couldn’t be the only parent out there who had this problem, right?

After six very rewarding years of being a store owner and being immersed in the "green world," Gwen made the bittersweet decision to close down her popular online shop.

Gwen uses her educational background in Journalism and Computer Programming in the first business she started where she works as a writer and web-editor/content manager. She also writes on her own blog, Delightful Adventures, AND also happens to be's Sponsored Content Production Manager. She’s busy, right? But guess what? She loves every single thing she has her hands in and wouldn’t trade what she does for anything.
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