Done in about 20 minutes, these vegan and naturally gluten free blueberry pancakes are easily the best blueberry pancakes you’ll ever have! They’re amazingly sweet and hearty and delicious.
Don’t you just LOVE blueberries? When blueberries are in season, I can’t help but spend ridiculous amounts of time in the kitchen inventing new recipes that include them. They are just so delicious and satisfying and perfect; bite-sized little round berries of blue that are loaded with juice and wonderful nutrients. Honestly, what’s not to love?
So of course, since pancakes are one of my favorite types of food on the whole planet, (along with cookies!), it was only a matter of time before a blueberry pancake recipe was created in our kitchen during blueberry season.
Our family is SO in love with this pancake recipe… And to top it all off, they are extremely easy and quick to make! I hope you love them, too.
Why this Recipe Works:
- This 100% vegan and naturally gluten free recipe results in sweet and fluffy pancakes you’ll want to make again and again.
- Made with oat flour, garbanzo bean flour, and apple sauce, these vegan pancakes are not only delicious but are packed with fiber and nutrients, too. Bonus: No one would EVER guess that they’re on the healthier side!
- Done in about 20 minutes, this is the perfect recipe to make for an easy weekend brunch.
You use apple sauce in pancakes?
- Yes! The apple sauce actually takes place of the oil and the eggs in this pancake recipe. It not only adds extra nutrients, but adds a nice extra sweetness and helps give them a fluffier texture, too.
Looking for other vegan breakfast or brunch recipes? Then you have to try these recipes, as well:
- Mixed Berry Oatmeal Waffles and Cinnamon Syrup
- Blueberry Lemon Muffins
- Peach Raspberry Breakfast Pies
- Cinnamon Orange French Toast
- Chocolate Chip Whole Grain Blender Pancakes
How to Make the Best Vegan and Gluten Free Blueberry Pancakes:
1. First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.
2. Then, add the wet ingredients and stir again just until all of the flour is incorporated. Set the batter aside for now.
3. Next, start heating up a griddle or frying pan over medium heat (not any hotter!) and then spray or lightly coat it with canola oil. After a few minutes of heating, add the batter to form your first round of pancakes!
4. Immediately after forming the pancakes, add 8 – 10 fresh blueberries to the surface of each one.
5. When the edges of the pancakes turn more matte rather than shiny, give your pancakes a flip! Cook on the other side for an additional minute or two.
6. Serve with maple syrup and a few extra blueberries on top, if you like!
Note: Be sure to coat your pan with oil between each batch.
That’s it! I hope you love and adore this recipe as much as we do. If you decide to give it a try, please let me know what you think in the comments below!
Top Tips for Making the Best Vegan and Gluten Free Blueberry Pancakes:
- If you’d like a more buttery flavor, use vegan butter on your griddle instead of oil.
- For nice, round pancakes, it’s best to add the blueberries to the pancakes once the batter is on the griddle rather than mix them in the batter beforehand.
- To keep your cooked pancakes warm while you prepare the rest, put your finished pancakes on a baking sheet and place them in a lightly warmed oven.
- These pancakes will keep in an airtight container or resealable storage bag in the fridge for about five days, or in the freezer wrapped in 2-3 layers of plastic wrap for up to three months.
- Double or triple this recipe if you’re cooking for a crowd!
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
The Best Blueberry Pancakes (Vegan and Gluten Free)
Ingredients
- 1 c. fresh blueberries
- a small amount of oil or vegan butter for greasing
Dry
- 3/4 c. garbanzo bean flour (90 g) (aka: chickpea flour)
- 1/4 c. oat flour (37 g) (use gluten free, if needed)
- 1 Tbsp. granulated sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet
- 1/2 c. + 1 Tb. non-dairy milk (134 ml) (I use cashew, almond or soy)
- 1/2 c. apple sauce
- 1/2 tsp. vanilla extract
Instructions
- First, add the dry ingredients to a medium-sized mixing bowl and then stir to combine.
- Then, add the wet ingredients and stir again just until all of the flour is incorporated. Set the batter aside for now.
- Next, start heating up a griddle or frying pan over medium heat (not any hotter!) and then spray or lightly coat it with canola oil. After a few minutes of heating, add the batter to form your first round of pancakes!
- Immediately after forming the pancakes, add 8 - 10 fresh blueberries to the surface of each one.
- When the edges of the pancakes turn more matte rather than shiny, give your pancakes a flip! Cook on the other side for an additional minute or two.
- Serve with maple syrup and a few extra blueberries on top, if you like!
Video
Notes
- If you'd like a more buttery flavor, use vegan butter on your griddle instead of oil.
- For nice, round pancakes, it's best to add the blueberries to the pancakes once the batter is on the griddle rather than mix them in the batter beforehand.
- To keep your cooked pancakes warm while you prepare the rest, put your finished pancakes on a baking sheet and place them in a lightly warmed oven.
- These pancakes will keep in an airtight container or resealable storage bag in the fridge for about five days, or in the freezer wrapped in 2-3 layers of plastic wrap for up to three months.
- Double or triple this recipe if you're cooking for a crowd!
Thanks for posting this recipe. Our grown daughter is Gluten Free . What a welcome surprise finding Vegan recipes . She will love eating blueberry pancakes for breakfast.
I’m a magician /puppeteer that happens to be mostly Vegan. I decided to take my skills in cooking to present a magical nutrition show. So glad to find your site. Looking forward to trying your recipes.
Fantastic! Thank you for the kind words!!
This was the first Vegan meal I have ever made and they did not disappoint. They taste extremely good and my wife even like them as much as I did. Thank you Audrey and I will be trying your other recipes.
Yummy yum! Yum!! Wow! I would have never guessed the garbanzo flour could be so naturally sweet and delicious! I am gluten and dairy free and have tried a few of your recipes. I am thoroughly impressed! My boyfriend and I were at one if Jeff’s shows and he did an amazing job promoting your site and mission. We are in love with your recipes!
Thank you so much for the kind words, Karla! You made my day! So happy you like the pancakes; I love these, too.
Best tasty pancakes and loved that they are gluten free too. Big hit with my 3 sons.
So happy to hear you and your sons loved these pancakes, Rogina! My boys are big fans of these pancakes as well. All the best to you and your family!