Blueberry Pancakes – Gluten Free

So I’m a few days late for national pancake day, but I think pancakes are great ANY day. So this time, I’ve got blueberry pancakes for you!

They are gluten free, vegan, refined sugar free, and make a perfectly healthy breakfast (or dinner)! With only wholesome ingredients, you can feel good making these pancakes for your family.

I love pancakes of all kinds, but there’s something about fruity pancakes that really hit the spot. The freshness and natural sweetness really shine through in this scrumptious recipe.

And who doesn’t love an EASY pancake recipe?

Throw all your seeds and oats (I like Bobs) into a high powered blender, such as a Vitamix. Then using a mixer combine your ingredients into your pancake batter. If you don’t have a mixer, you may also use a large bowl and a whisk.

I enjoyed my pancakes with extra fresh blueberries and some maple syrup on top. Don’t limit yourself there! You can add any of your favourite pancake toppings to these delicious blueberry pancakes. Think peanut butter, strawberry jam, sliced bananas, chocolate chips, or whipped cream!

As usual, I’d love to hear what you think of these in the comments below, so drop me line! 🙂

Want more pancake recipes?

Try my lemon poppy seed, lentil spinach, peanut butter, banana spinach or pumpkin spice pancakes! Can you tell we make pancakes often? Let me know what your favourite pancakes are in the comments below!

Blueberry Pancakes – Gluten Free

Course: Dessert

Cuisine: American, French, Mediterranean

Keyword: gluten free, refined sugar free, vegan

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 pancakes

Moist blueberry pancakes that are easy to make and use healthy ingredients. Top with extra blueberries for a delicious treat!

Pin Recipe Print Recipe

Ingredients

• 1 flax egg
• 1/3 cup fava bean or chickpea flour
• 1 1/4 cups quick cooking steel cut oats
• 1/2 tbsp chia seeds
• 1/2 tbsp hemp hearts
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 tbsp maple syrup
• 2 cups unsweetened cashew milk or almond milk
• 1 tbsp melted coconut oil or avocado oil
• 1 handful of fresh blueberries

Instructions

• Prepare your flax egg and set aside.
• Turn on your non stick griddle and allow it to get hot. (Or use a large non-stick frying pan if you do not have a griddle. Grease your pan if you do not have a nonstick option.)
• Grind the steel cut oats and all the seeds in a high powered blender until it resembles a flour consistency.
• Using a mixer, combine all the ingredients, (including your flax egg), EXCEPT the blueberries. You may also do this step with a whisk and a large bowl, however, a mixer will save you time. Once the batter is combined, fold in your blueberries.
• Pour a small amount of batter on your hot griddle or pan, then, with the back of the ladle, gently spread the batter out just a little so the pancake is flatter and not as thick. (This helps with even cooking through the center of your pancake).
• Cook for 4-5 minutes or until bubbles appear over the surface of the pancake, and then flip and cook for 3-4 more minutes, until golden.
• Serve with your favourite toppings.

Serving: 1pancake | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1.2mg | Calcium: 56mg | Iron: 1.1mg

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.