Gluten Free Blueberry Pancakes

Here is a good gluten free pancake recipe – great for a family gathering or a long weekend Sunday breakfast.  This recipe can also be made dairy free by substituting your favorite nut milk instead of dairy milk.

GF Blueb Pancakes caption5290

Prep time: 5 minutes

Cooking time: 10 minutes

Servings: 8



1 cup buckwheat flour

1/2 cup quinoa flour

1/2 cup amaranth flour

1/4 cup xylitol (in place of sugar)

4 tsp baking powder

1/2 tsp baking soda

1 tsp xanthan gum

1/2 tsp sea salt

2 1/4 cups 1% milk (or nut milk for dairy free pancakes)

4 large eggs

1/4 cup butter, melted and cooled (or substitute unsweetened applesauce)

1 cup blueberries – fresh or frozen

olive oil or coconut oil as needed – to coat pan



  • Reserve 3 Tbsp of one of the flours (use later to coat the blueberries).
  • Mix all remaining dry ingredients in a large mixing bowl.  Make a well in the centre of this mixture.
  • In a separate bowl – beat the eggs, add the butter and milk.  Mix well. Pour this liquid mixture into the centre well of the dry ingredients.  Stir just until moistened. Don’t over-mix the pancake batter.
  • Heat a griddle or large skillet over medium heat. Oil lightly to keep pancakes from sticking to the pan.
  • Place blueberries in a separate bowl and toss gently with reserved flour mixture.  Fold berries into the prepared batter.
  • Drop the pancake batter onto the hot pan by large spoonfuls (approximately 1/4 cup per pancake).  Cook for 2 – 3 minutes until bubbles appear on the upper surface and the edges are set.  Flip the pancakes and continue cooking for another 2 – 3 minutes, until they are golden brown and the centre is cooked.  Adjust the skillet heat as required.

Serve immediately!