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Gluten Free Blueberry Pancakes


  • 1 3/4 cups gluten Free Flour (I use Bob’s Red Mills Gluten Free Baking Flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 1/4 cup unsweetened coconut milk (Nut milk if preferred)
  • 1 tsp vanilla extract
  • 2 tbs maple syrup or coconut sugar
  • 2 eggs or flax eggs
  • 1/4 cup wild blueberries (Can use frozen or fresh)
  • coconut oil for cooking
  1. In a bowl mixed together dry ingredients

  2. In a separate bowl wisk together wet ingredients

  3. Slowly add wet ingredients to the dry without making it too smooth. Leaving little unincorporated bits adds to the texture

  4. In a non-stick pan over medium heat add 1/4 tsp of coconut oil or coconut oil spray

  5. Add about two heaping tbs of batter to the pan and spinkle 6-8 blueberries around the pancake

  6. When pancake shows bubbles throughout flip and cook on the other side for about a minute

  7. Serve with pure maple syrup and top with fresh blueberries




  1. Peggy Beyer

    Love your recipes Jennifer and you are a natural in front of a camera. Nice to see all the measured ingredients as you then put build your dish. Keep spreading the immune boosting recipes…a healthy warrior is needed.