Gluten Free Delicious Blueberry Pancakes

By |Published On: February 25, 2025|

 

Gluten Free Delicious Blueberry Pancakes

These healthy gluten free pancakes are delicious and made with many nourishing ingredients! These are fast and simple to make and can also be frozen for later. If frozen, these can be reheated in a toaster or in a pan. These pancakes even taste delicious without maple syrup, with fresh berries and whipped cream.
This recipe also includes how to make simple and easy homemade whipped cream in only a few minutes as an optional topping for the pancakes. Cheryl likes to include these as part of a Sunday family brunch or make them for friends for special occasions.
If you are making pancakes for a large group, you can double the recipe.
Print Recipe
Servings 12 Pancakes 3 1/2" in diameter

Ingredients
  

Gluten Free Pancakes

  • ¾ cup almond flour
  • 1 ¼ cup sprouted oat flour (can make from sprouted oats)
  • 1 TB + 1 tsp arrowroot powder
  • ⅛ tsp pink himalayan sea salt
  • ½ tsp baking soda
  • 2 tsp vanilla extract
  • 1 TB maple syrup
  • 2 large eggs, whisked
  • ⅔ cup milk (or vegan milk)
  • 1 ½ cups frozen blueberries, thawed

Optional Organic Toppings

  • 1-2 TB grass fed butter, melted on top of the pancakes
  • `1 ½ cups fresh blueberries, raspberries, and/or sliced strawberries
  • 1-2 tsp maple syrup on top of pancakes

Homemade Whipped Cream

  • 1 small container whipping cream
  • 2-3 TB maple syrup (depending on sweetness desired)

Instructions
 

Make Pancakes

  • Thaw frozen blueberries in advance or add frozen blueberries to a pot and add a small amount of water in the bottom. Turn flame on low until the blueberries are thawed. Then drain all of the water off of the blueberries.
  • If you do not have sprouted oat flour, add 1 ½ cups of organic sprouted oats into a food processor and blend until it is oat flour. Measure out 1 ¼ cups of sprouted oat flour and add into a large bowl.
  • Add all remaining dry ingredients into a large bowl and mix well.
  • Add all of the wet ingredients into the dry ingredients and stir well. Add the thawed blueberries last and mix. Let sit for 5 minutes to thicken slightly.
  • Brush 2 large pans (or a griddle) with coconut oil or grass fed butter. Heat the 2 large pans on low and spoon some pancake batter onto the pans to make pancakes that are approximately 3 ½" in diameter.
  • Flip the pancakes after the bottom is cooked to cook the other side.
  • After the pancakes are cooked on both sides, optionally add grass fed butter on top of the pancakes while they are hot.
  • Keep pancakes warm in a glass or ceramic pan in the oven on a low temperature until ready to serve.

Prepare Berries for Topping

  • Wash berries for pancake topping. If using strawberries, then slice thinly.

Optional: Make Homemade Whipped Cream

  • Add the entire container of whipping cream and 2-3 TB of maple syrup into a blender and add lid.
  • Blend on high for approximately 1 minute until it turns into whipped cream.

Serve Pancakes

  • Add optional toppings of berries, homemade whipped cream and maple syrup (if desired) and serve.

Notes

This recipe was adapted from Gluten Free Palate Paleo Pancake Mix Recipe