These Gluten-Free Vegan Blueberry Pancakes are super moist, fluffy and perfectly sweet. They’re great for breakfast, brunch, dessert or a snack.
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)
- 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
- 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
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.
More vegan breakfast recipes:
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.
Gluten-Free Vegan Blueberry Pancakes
- 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 ground almonds (almond meal) **
- 85 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 200 ml unsweetened almond milk (or sub any other plant-based milk)
- 50 g fresh blueberries
- 1 tablespoon coconut oil , for frying*** (or sub olive or vegetable oil)
- 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.
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