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Gluten Free Pancakes: Easy to Make and Bursting with Natural Sweetness and Flavor!
If you’re looking for a Blueberry Gluten Free Pancake recipe that’s sweet, cozy, and even a little nutty – you’ve come to the right place! These pancakes are naturally sweetened with honey and held together by a delicious oat flour base that creates the perfect bite. I love drizzling my pancakes with maple syrup or peanut butter – they’re so good I think could actually eat them every morning!
Why You’ll Love This Gluten Free Pancake Recipe
- Gluten-free and dairy-free
- Comes together easily in a blender, no bowl needed!
- Uses frozen blueberries so they can be made any time of the year
- Has the perfect soft bite
If you’re looking for an easy blueberry pancake recipe that’s gluten-free, naturally sweetened, and absolutely delicious, this one’s for you! Perfect for busy mornings or a cozy weekend breakfast, these pancakes come together in minutes and are sure to be a hit.
Expert Tips for the Best Blueberry Pancakes
- Use a ripe banana – The riper, the sweeter your pancakes will be!
- Let the batter rest – A couple of minutes allows the oats to absorb moisture for a thicker consistency.
- Don’t overmix the blueberries – Gently fold them in to keep them from breaking.
Gluten Free Pancake Recipe – FAQ’s
Can I use fresh blueberries instead of frozen?
Yes! Fresh blueberries work just as well, but frozen ones help keep the batter from turning purple. If you’re using fresh, be extra gentle when folding them in!
Can I make the batter ahead of time?
You can, but for the fluffiest pancakes, I recommend making it fresh. If you need to prep ahead, store the batter in the fridge for up to 24 hours and give it a quick stir before cooking.
How do I keep my pancakes from sticking?
A good non-stick pan is key! Also, don’t skip the butter or oil—it helps get that perfect golden-brown finish. Cooking over medium heat keeps things from burning while giving you an even cook.
What’s the best way to keep pancakes warm while I finish cooking?
Place them on a baking sheet in a 200°F oven to stay warm and fluffy, or just cover them with foil until you’re ready to eat.
Can I make these gluten-free?
Yes! Swap the flour for gluten-free all-purpose flour or oat flour (1:1 ratio), and you’re good to go.
Can I freeze leftover pancakes?
Absolutely! Let them cool completely, then freeze in a single layer before stacking them in a bag or container. When you’re ready to eat, just pop them in the toaster or microwave—easy!
What are the best toppings for these pancakes?
I love them with maple syrup, peanut butter, or a big scoop of Greek yogurt. Fresh berries, chopped nuts, or even a drizzle of honey are also so good!
Ingredients You’ll Need for Gluten Free Blueberry Pancake Recipe:
- 1 Banana – Adds natural sweetness and moisture
- 1 Egg – Helps bind the pancakes and keeps them fluffy
- 3 tbsp Maple Syrup – For a hint of natural sweetness
- 1 tsp Vanilla – Adds warmth and enhances the flavor
- 1/2 cup Oats – Provides a hearty, whole-grain base
- 1 tsp Cinnamon – Adds cozy, spiced flavor
- Pinch of Salt – Balances and enhances the flavors
- 1/3 cup Frozen Blueberries – Bursts of juicy sweetness in every bite
How to Make Gluten Free Blueberry Pancakes (Step-by-Step Guide):
- Blend Ingredients: Add all of your ingredients EXCEPT for the blueberries to a blender and blend until smooth.
- Add Blueberries: Once the batter is blended and smooth, fold in your frozen blueberries using a spatula just enough to incorporate them into the batter.
- Cook Pancakes: Heat up a non-stick pan over medium heat with a little olive oil or butter, then pour half of your batter in to create a circular pancake shape. Cook for 2-3 minutes until the bottom is golden brown and then flip it and cook the other side. Using a spatula, place the finished pancake on a plate, set aside ad cover with foil to keep warm, and repeat this step with the remainder of the batter.
- Plate and Serve: Plate the finished pancakes and serve with maple syrup, peanut butter, or whatever topping your prefer!
Enjoy!
Tools You’ll Need:
- Non-Stick Pan
- Spatula
- Blender
Full Blueberry Gluten Free Pancakes Recipe:
Print
Blueberry Gluten Free Pancakes with Bananas and Oat Flour
- Total Time: 15
- Yield: 2 pancakes 1x
Description
These delicious Blueberry Gluten Free Pancakes are naturally sweetened and packed with wholesome and simple ingredients!
Ingredients
1 Banana
1 Egg
3 tbsp Maple Syrup
1 tsp Vanilla
1/2 c Oats
1 tsp Cinnamon
Pinch of Salt
1/3 c Frozen Blueberries
Instructions
- Blend Ingredients: Add all of your ingredients EXCEPT for the blueberries to a blender and blend until smooth.
- Add Blueberries: Once the batter is blended and smooth, fold in your frozen blueberries using a spatula just enough to incorporate them into the batter.
- Cook Pancakes: Heat up a non-stick pan over medium heat with a little olive oil or butter, then pour half of your batter in to create a circular pancake shape. Cook for 2-3 minutes until the bottom is golden brown and then flip it and cook the other side. Using a spatula, place the finished pancake on a plate, set aside ad cover with foil to keep warm, and repeat this step with the remainder of the batter.
- Plate and Serve: Plate the finished pancakes and serve with maple syrup, peanut butter, or whatever topping your prefer!
- Prep Time: 5
- Cook Time: 10
Related Recipes:
- Light and Fluffy Greek Yogurt Bagels (2 Ingredient Bagels!)
- Cozy Cinnamon and Turmeric Latte Recipe With Almond Milk (Dairy-Free!)
- Egg White Bites With Goat Cheese and Veggies (Meal-Prep Breakfast!)
For more recipes like this one, follow me on social media at @dinneratallis!