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. 
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


  • 2 tablespoons (2 tablespoons) coconut oil (or sub olive or vegetable oil)
  • 2 tablespoons (2 tablespoons) maple syrup (or sub any other sweetener)
  • 4 tablespoons (4 tablespoons) lemon juice *
85 g (2/3 cup) ground almonds (almond meal) **
  • 85 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 1 teaspoon (1 teaspoon) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
  • 50 g (1/2 cup) fresh blueberries
  • 1 tablespoon (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.


*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.


Calories: 159kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 67mg | Potassium: 74mg | Fiber: 2g | Sugar: 4g | Vitamin C: 3.5mg | Calcium: 86mg | Iron: 0.8mg