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These fluffy blueberry pancakes are gluten-free, naturally sweet, a healthy, cozy breakfast perfect for slow mornings.
Blueberry Buttermilk Pancakes
Difficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
220
kcalIngredients
1 cup gluten-free oat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
Pinch of salt
1 cup almond milk
1 tablespoon lemon juice or apple cider vinegar
1 egg or 1 flax egg (vegan option)
1 tablespoon maple syrup or honey
1 tablespoon melted coconut oil or avocado oil
1 teaspoon vanilla extract
1/2–3/4 cup fresh or frozen blueberries
Directions
- Prepare the faux buttermilk: Mix almond milk with lemon juice and let it sit for 5 minutes.
- Mix the dry ingredients: In a bowl, whisk oat flour, baking powder, baking soda, cinnamon, and salt.
- Mix the wet ingredients: In another bowl, whisk the egg, melted coconut oil, maple syrup, and vanilla.
- Combine everything: Pour the wet ingredients into the dry mixture, add the almond-milk mixture and stir gently — do not overmix. Batter should be slightly thick.
- Fold in the blueberries: Add them gently so they stay whole.
- Cook the pancakes: Heat a nonstick pan with a bit of oil, drop about 1/4 cup batter per pancake, and cook 2–3 minutes per side until golden and fluffy.
- Serve warm: Top with extra blueberries, a drizzle of maple syrup, yogurt, almond butter, or whatever makes your mornings feel cozy.
Notes
- Tips for Extra Fluffiness
Let the batter rest for 5 minutes before cooking.
Use frozen blueberries to keep pancakes from getting soggy.
Add 1–2 tbsp more milk if you add protein powder.
Why You’ll Love This Recipe
- Packed with antioxidants
- Gluten-free
- Healthy + nourishing
- No buttermilk
- Uses pantry ingredients
- Light, fluffy, not overly sweet
