Three gluten-free vegan blueberry pancakes are stacked on a white and grey plate. To the right of the pancakes sit two raspberries and a few fresh blueberries. The plate sits on a wooden countertop. A blue and white patterned cloth is visible in the bottom left corner.

Easy Allergen-Free Blueberry Pancakes

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During blueberry season in Northern Canada, these sweet wild berries are full of natural antioxidants and ripe for the picking. Sprinkled on bowls of granola, quinoa and oatmeal or baked into breakfast muffins, there are so many ways to enjoy wild blueberries. My favourite way has to be in these easy Allergen-Free Blueberry Pancakes. Free from gluten, eggs and dairy, these delicious pancakes can be enjoyed by everyone.

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Ripe bright blue wild blueberries growing on the bush. Leaves of the bush are red and purple. The foliage in the background of the picture are various shades of green and brown.
Wild Canadian blueberries ready to be picked.

Gluten-Free Flours and Starches

Let’s talk about flours. When we started on the gluten-free journey ten years ago, accessing flours free of gluten was difficult. And pairing the right flour or combinations of flours to a particular recipe was a science. Thank goodness there were other people experimenting and sharing their results online.

Author Shauna James Ahern, creator of the blog “The Gluten Free Girl” was my hero during those early days. I am so grateful to her for sharing the ratio of her gluten-free whole grain flour blend. As she explained it, general purpose gluten-free flour should be comprised of 70% whole grain or bean flour and 30% starch. The particular combination of flours to starches can be played around with.

Whole Grain & Bean Flours: 70%

  • Almond Meal
  • Amaranth Flour
  • Buckwheat Flour
  • Brown Rice Flour
  • Coconut Flour
  • Corn Flour or Cornmeal
  • Fava Bean Flour
  • Garbanzo/Chickpea Flour
  • Masa Harina (Maize Flour)
  • Millet Flour
  • Oat Flour
  • Quinoa Flour
  • Sorghum Flour
  • Soybean Flour
  • Teff Flour

White Flours & Starches: 30%

  • Arrowroot Starch
  • Banana Flour (Starch)
  • Cassava
  • Cornstarch
  • Glutinous Rice Flour (starch)
  • Polenta Starch
  • Potato Starch
  • Sweet Potato
  • Tapioca Starch
  • White Rice Flour
On a wooden counter top sits a blue glass bowl filled with gluten-free flour. There is a metal whisk sticking out of the bowl. To the right is a white bowl filled with fresh blueberries. Next to the bowl is a glass bottle of amber coloured maple syrup in front of a blue and white patterned cloth.

Create Your Own Gluten-Free Flour Mix

This general, all-purpose gluten-free flour mix is great to use in cakes, cookies, muffins and, of course, pancakes. We’ve tried many combinations of flours but our favourite taste and texture blend is the following:

As long as you keep the ratio of 70% whole grain flour to 30% starch, you can’t go wrong.

Commercial Gluten-Free Flours

There are several commercial gluten-free flour mixes available on the market these days. I’ve had a lot of success baking with Bob’s Red Mill 1-1 Gluten Free Flour. It works beautifully with this recipe so if you don’t want to invest in many types of flours and starches to mix your own flour, get yourself some Bob’s and give it a try.

Meal Prepping

Between busy work and school schedules, not everyone has time to whip up pancakes first thing in the morning. Why not consider making a batch on the weekend? Let them cool, put in ziplock baggies and freeze them. Just take them out and toss in the toaster like you would a frozen waffle. A perfect quick and nutritious breakfast when you need it.

Three gluten-free vegan blueberry pancakes are stacked on a white and grey plate. To the right of the pancakes sit two raspberries and a few fresh blueberries. The plate sits on a wooden countertop. A blue and white patterned cloth is visible in the bottom left corner.

Easy Allergen-Free Blueberry Pancakes

Delicious gluten-free, egg-free, dairy-free pancake made with wild blueberries.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American, Canadian
Servings 5
Calories 411 kcal

Ingredients
  

  • 1 banana ripe
  • 1 3/4 cup oat milk other non-dariy milks will also work
  • 1/3 cup vegetable oil
  • 1 tbsp honey
  • 2 cups gluten free flour See notes
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1 tbs vegetable oil for frying

Instructions
 

Making the Batter

  • Using a fork, mash one large ripe banana in a medium bowl.
  • Add the oat milk, oil, and honey to the bowl and whisk to combine.
  • Add the gluten-free flour, baking powder, cinnamon and salt to a second bowl. Whisk to combine.
  • Pour the dry ingredients into the wet ingredient bowl and whisk by hand or with a hand beater on a low setting. The mixture may be a little lumpy.
  • Fold the blueberries into the batter.

Cooking the Pancakes

  • Warm up a large non-stick frying pan on medium low. Add a little vegetable oil and spread with a silicon spatula.
  • Measure out 1/4 cup of batter and spoon onto the frying pan.
  • Cook until a warm, golden crust forms (about 4 minutes per side)
  • Serve hot with Canadian maple syrup and fresh berries.

Notes

Gluten-Free Flour Mix

I prefer to mix up my own flours in a ratio of 70% flour to 30% starch.
  • 350 g sorghum flour
  • 350 g brown rice flour
  • 150 g arrowroot starch
  • 150 g tapioca starch
You may prefer to use a pre-mixed gluten-free flour blend like Bob’s Red Mill Gluten-Free 1-1 Baking Flour

Blueberries

I used fresh wild blueberries in this recipe but you can use frozen if you prefer. When purchasing blueberries, go for the wild over the cultivated variety as they are smaller with more taste than their farmed counterparts. 
 

Nutrition

Calories: 411kcalCarbohydrates: 57gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 496mgPotassium: 153mgFiber: 7gSugar: 17gVitamin A: 205IUVitamin C: 5mgCalcium: 348mgIron: 3mg
Keyword allergen free, antioxidants, dairy free, egg free, gluten free, vegan
Tried this recipe?Let us know how it was!

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