Blueberry Pancakes (Vegan, Gluten Free)

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Blueberry Pancakes (Vegan, Gluten Free)

Course: Breakfast

Cuisine: Vegan



  • 1 cup gluten-free, all-purpose flour
  • 1 tablespoon ground flax seed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 14 teaspoon sea salt
  • 1 teaspoon vanilla
  • 14 cup applesauce unsweetened
  • 1 cup nondairy milk
  • Coconut oil for cooking
  • 1 cup frozen blueberries or fresh
  • Maple syrup for serving


  1. Add the flour, flaxseed, baking powder, cinnamon, sea salt, vanilla, applesauce and nondairy milk to a large bowl. Mix well and set to the side.
  2. Add about a teaspoon of coconut oil to a pan over medium flame. Once the pan is hot, add about ¼ cup of the pancake mixture. Immediately top with 5 to 8 blueberries. Let the pancake cook for about 4 minutes. You should notice the top begin to fill with bubbles and the edges should become firm. Use a spatula to carefully flip the pancake onto the opposite side. Let the pancake cook again for about 2 to 3 minutes until the centre is done. Remove from the pan and place on a plate covered with a paper towel. Repeat the process until the batter is finished. Top your pancakes with any remaining blueberries and serve with maple syrup.

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