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    Recipes » Recipes » Breakfast

    Gluten-Free Vegan Blueberry Pancakes

    Last updated - July 14, 2021; Published - August 28, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Photo of a blueberry pancake in a frying pan

    These Gluten-Free Vegan Blueberry Pancakes are super moist, fluffy and perfectly sweet. They're great for breakfast, brunch, dessert or a snack. 

    Photo of a blueberry pancake in a frying pan

    Why you'll love these Gluten-Free Vegan Blueberry Pancakes:

    • they're honestly undetectably vegan and gluten-free
    • they're seriously moist
    • they're perfectly fluffy
    • they're refined sugar free
    • they're made without flax eggs or aquafaba
    • they're easily customisable (see substitution options below)
    • they're easy to make
    • they come together in one bowl
    • they take just 30 minutes to make!

    How-to and helpful tips for making this recipe:

    • Mix together all the ingredients in a large glass mixing bowl 
    • Make sure you use a measuring jug to measure out the amount of plant-based milk exactly - too much milk will make the pancakes too thin and too little will make them too thick
    • For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes extra fluffy, but if pressed for time the recipe still works without this step)

    Photo of yellow pancake batter with fresh blueberries in a mixing bowl taken from above

    • Use a ladle as this will allow you to carefully pour the batter into the pan
    • Use a non-stick frying pan so that the pancakes don't stick to the bottom of the frying pan!
    • Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan - too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over

    Photo of a pancake with blueberries in it being cooked in a frying pan

    • Use a spatula to flip over the pancakes - you'll know when to flip them over when the edges of the pancakes come away from the pan
    • Cook them on a low to medium heat - too low and they'll take ages to cook and turn out rubbery, too high and they'll burn easily

    Photo of a golden brown pancake being cooked in a frying pan

    SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

    • you can use any type of oil: coconut oil, olive oil or vegetable oil
    • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
    • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
    • the lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda (baking soda) to make the pancakes fluffy. If you don't want to use lemon juice, substitute with 1 teaspoon apple cider vinegar instead
    • you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
    • you can use either fresh or frozen blueberries
    • if you’re not into blueberries, you can omit them, or substitute them with raspberries, blackberries, strawberries or cherries.

    How long do these Gluten-Free Vegan Blueberry Pancakes keep for?

    These pancakes do taste best freshly made, but keep covered in the fridge for a couple of days. You can reheat them in a dry frying pan.

    Photo of three blueberry pancakes on a sheet of brown baking paper

    More vegan breakfast recipes:

    • Banana Overnight Oats
    • Carrot Muffins
    • White Bean Scramble
    • Blueberry Muffins
    • Banana Walnut Bread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of a blueberry pancake in a frying pan

    Gluten-Free Vegan Blueberry Pancakes

    These Gluten-Free Vegan Blueberry Pancakes are super moist, fluffy and perfectly sweet. They're great for breakfast, brunch, dessert or a snack. 
    4.38 from 8 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free vegan pancake, vegan blueberry pancakes, vegan breakfast ideas
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 pancakes
    Calories: 159kcal
    Author: Rhian Williams

    Ingredients

    • 2 tablespoons coconut oil (or sub olive or vegetable oil)
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • 4 tablespoons lemon juice *
    • 
85 g (⅔ cup) ground almonds (almond meal) **
    • 85 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 1 teaspoon baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 200 ml (⅘ cup) unsweetened almond milk (or sub any other plant-based milk)
    • 50 g (½ cup) fresh blueberries
    • 1 tablespoon coconut oil , for frying*** (or sub olive or vegetable oil)

    Instructions

    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
    • Add the maple syrup, lemon juice, ground almonds, gluten-free flour (no need to sift!), baking powder, bicarbonate of soda, milk and blueberries, and mix well
    • For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step)
    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and ladle in a small amount of the pancake batter
    • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake
    • Flip over and cook for another few minutes, until golden brown and crispy on both sides
    • Repeat for the rest of the batter - makes around 8 pancakes
    • Leftovers keep covered in the fridge for up to a couple of days. Just reheat in a dry frying pan.

    Notes

    *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. If you don't want to use lemon juice, substitute with 1 teaspoon apple cider vinegar instead.
    **You can alternatively use almond flour.
    ***Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan - too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over.
    Nutrition Facts
    Gluten-Free Vegan Blueberry Pancakes
    Amount Per Serving
    Calories 159 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g20%
    Sodium 67mg3%
    Potassium 74mg2%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 4g4%
    Protein 3g6%
    Vitamin C 3.5mg4%
    Calcium 86mg9%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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      Recipe Rating




    1. Jenny

      August 28, 2018 at 11:29 pm

      5 stars
      Perfect pancakes, moreish and delicious

      Reply
      • Rhian Williams

        August 29, 2018 at 12:06 pm

        Thank you!

    2. Maia

      April 10, 2020 at 6:58 pm

      I made these, let the batter rest for 30 minutes... turned out gooey in the middle, and stuck to the nonstick, oiled pan. Hard to make for me.

      Reply
      • Rhian Williams

        April 10, 2020 at 7:04 pm

        Sorry to hear that - did you make any substitutions?

    3. Jenny

      October 18, 2020 at 2:08 am

      These were quite runny for me. I made them just as the recipe said and let them rest 30 minutes. ☹️

      Reply
      • Rhian Williams

        October 18, 2020 at 12:32 pm

        Sorry to hear that - what type of gluten-free flour did you use?

    4. Natasha

      October 30, 2021 at 12:51 pm

      5 stars
      Amazing pancakes. I made them for my husband as an alternative to the usual. They were sooo good! Thanks Rhianxx

      Reply
      • Rhian Williams

        November 07, 2021 at 11:39 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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