What I love about Gluten Free Blueberry Pancakes
These Gluten Free Blueberry Pancakes with a homemade blueberry sauce are absolutely delicious — you’d never guess they’re made without regular flour! Soft, pillowy, and bursting with juicy blueberries, they’re completely gluten-free and grain-free. Because we’re making our own flour blend, this recipe does call for a few more ingredients than a traditional pancake recipe; however, it still comes together quickly and easily once you have everything on hand.
The homemade blueberry sauce takes the classic idea of “blueberry pancakes” to a whole new level, adding extra depth of flavour and beautiful presentation. This recipe yields about 12 medium-sized pancakes — roughly 3 to 4 servings — but it can easily be doubled or tripled if you’re cooking for a crowd. To level them up even more, I love topping them with a little whipped cream and a drizzle of maple syrup, though honestly, they’re so good they don’t even need it!
Recipe Notes
A few things to keep in mind:
- Flour – I used a blend of almond flour, arrowroot powder, coconut flour and tapioca flour to get the best results for soft and pillowy pancakes. I wouldn’t recommend using a gluten-free flour substitution unless you know the exact conversion or else it could change the result of the pancakes.
- Milk – Both regular milk and nut milk work for this recipe. It’s just up to your preference!
- Vanilla – Adding a little pure vanilla extract makes a big difference in the flavour of the pancakes. Just 1 tsp is all you need.
- Blueberries – Blueberries are the star of the show here! Fresh blueberries are best for the batter but frozen is best for the blueberry sauce. You can use frozen blueberries for the pancakes as well and just add them on top of the pancakes in the pan instead of into the batter. If you add frozen blueberries into the batter they will thaw and bleed their colour into the batter.
FAQ:
I haven’t tested these pancakes with a store-bought gluten-free flour blend, so I would say do so at your own risk. Flour blends don’t always measure 1:1, so you’d want to know the exact conversion. I chose to use this blend because it is not only gluten-free but also grain-free!
Yes. Simply use nut or oat milk as the milk ingredient and substitute melted coconut oil for butter. Then, omit whipping cream for serving.
I recommend storing any leftover pancakes in an air-tight container in the fridge separate from the blueberry sauce.
Gluten Free Blueberry Pancakes
Equipment
- 1 Medium-sized Fry Pan
- 1 Small Saucepan
Ingredients
For the pancakes:
- 1 cup almond flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 teaspoon sea salt
- 3 tablespoons organic sugar
- 2 teaspoons baking powder
- 1 egg
- 3/4 cup organic milk or nut milk
- 2 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh or frozen blueberries (if using frozen blueberries, add them on top of the pancakes when cooking instead of mixing into the batter which may cause them to bleed)
- olive oil spray for greasing
- whipped cream for serving
- real maple syrup for serving
For the blueberry sauce:
- 2 cups frozen blueberries
Instructions
- Make the blueberry sauce: add the frozen blueberries to a small saucepan and cook, simmering over low heat for about 20 minutes or until reduced by half.
- While the blueberries are simmering, make the pancake batter: in a medium-sized mixing bowl, whisk together the almond flour, arrowroot powder, coconut flour, tapioca flour, salt, sugar and baking powder until combined.
- In a separate bowl, whisk together the egg, milk, melted butter and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir until the batter is smooth and no chunks remain. Fold in the blueberries if using fresh.
- Heat a stainless steel pan over medium heat and spray it with a little olive oil.
- Add about 3 tbsp of batter to the pan per pancake. If you are using frozen blueberries, add them on top of the pancakes now. Cook for about 1 minute or until golden brown.
- Flip the pancakes and cook a further 30 seconds to 1 minute or until the other side is golden brown.
- Remove the pancakes to a baking sheet and keep them warm in the oven until all of the pancakes are cooked.
- Divide the pancakes onto plates, top with blueberry sauce, whipped cream and maple syrup and enjoy!
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